Crispy Potato Crusted Chicken
Crispy Potato Crusted Chicken
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, about 6-8 ounces each
- 2 large russet potatoes, peeled
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 3 cups vegetable oil, for frying, or as needed
For the Garnishes
- 1/4 cup yellow sauce, such as honey mustard or creamy Dijon
- 1/4 cup green sauce, such as pesto or a creamy herb sauce
Instructions
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides of the pounded chicken with salt and pepper.
⏱️ 5 min
- 2
Prepare the potatoes: Grate the peeled russet potatoes using the large holes of a box grater or a food processor with a grating attachment. Place the grated potatoes in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. This removes excess starch. Squeeze out as much water as possible from the grated potatoes using your hands or by pressing them in a clean kitchen towel. The drier the potatoes, the crispier the crust.
⏱️ 10 min
- 3
Set up the breading station: Place the all-purpose flour in a shallow dish. In a second shallow dish, whisk the beaten eggs. In a third shallow dish, spread out the squeezed grated potatoes.
⏱️ 3 min
- 4
Coat the chicken: Dredge one pounded chicken breast in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it's fully coated. Finally, press the chicken firmly into the grated potatoes, making sure to cover both sides completely and pressing the potatoes onto the chicken so they adhere well. Repeat with the second chicken breast.
⏱️ 7 min
- 5
Heat the oil: In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped into the oil.
⏱️ 5 min•🌡️ 350
- 6
Fry the chicken: Carefully place the potato-crusted chicken breasts into the hot oil, ensuring not to overcrowd the pan (fry one at a time if necessary). Fry for 6-8 minutes per side, or until the potato crust is deeply golden brown and crispy, and the chicken is cooked through (internal temperature should reach 165°F or 74°C). Adjust heat as needed to prevent burning.
⏱️ 16 min•🌡️ 350
- 7
Rest and serve: Carefully remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for 2 minutes. Slice each chicken breast into several pieces. Arrange the slices on a serving plate and drizzle generously with the yellow and green sauces in alternating stripes. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Crusted Chicken
For the Chicken
- 2 boneless, skinless chicken breasts, about 6-8 ounces each
- 2 large russet potatoes, peeled
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 3 cups vegetable oil, for frying, or as needed
For the Garnishes
- 1/4 cup yellow sauce, such as honey mustard or creamy Dijon
- 1/4 cup green sauce, such as pesto or a creamy herb sauce
Instructions
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides of the pounded chicken with salt and pepper.
⏱️ 5 min - 2
Prepare the potatoes: Grate the peeled russet potatoes using the large holes of a box grater or a food processor with a grating attachment. Place the grated potatoes in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. This removes excess starch. Squeeze out as much water as possible from the grated potatoes using your hands or by pressing them in a clean kitchen towel. The drier the potatoes, the crispier the crust.
⏱️ 10 min - 3
Set up the breading station: Place the all-purpose flour in a shallow dish. In a second shallow dish, whisk the beaten eggs. In a third shallow dish, spread out the squeezed grated potatoes.
⏱️ 3 min - 4
Coat the chicken: Dredge one pounded chicken breast in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it's fully coated. Finally, press the chicken firmly into the grated potatoes, making sure to cover both sides completely and pressing the potatoes onto the chicken so they adhere well. Repeat with the second chicken breast.
⏱️ 7 min - 5
Heat the oil: In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped into the oil.
⏱️ 5 min•🌡️ 350 - 6
Fry the chicken: Carefully place the potato-crusted chicken breasts into the hot oil, ensuring not to overcrowd the pan (fry one at a time if necessary). Fry for 6-8 minutes per side, or until the potato crust is deeply golden brown and crispy, and the chicken is cooked through (internal temperature should reach 165°F or 74°C). Adjust heat as needed to prevent burning.
⏱️ 16 min•🌡️ 350 - 7
Rest and serve: Carefully remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for 2 minutes. Slice each chicken breast into several pieces. Arrange the slices on a serving plate and drizzle generously with the yellow and green sauces in alternating stripes. Serve immediately.
⏱️ 4 min