Chicken with Potato Crust
Elevate weeknight dinners with this irresistible Chicken with Potato Crust recipe, a dish that combines juicy, seasoned chicken breasts with a crispy golden potato coating for a unique and flavorful twist. With its perfect blend of textures—tender chicken inside and a crunchy potato layer outside—this recipe is sure to impress both family and guests alike. The process involves a simple breading technique using shredded russet potatoes, which are lightly pan-fried to perfection and then finished in the oven for a fully cooked, evenly crisp dish. Seasoned with garlic powder, paprika, and black pepper, and garnished with fresh parsley and bright lemon wedges, this recipe is bursting with savory, comforting flavors. Ready in just 45 minutes, it's a perfect balance of indulgence and simplicity, ideal for busy weeknights or casual entertaining. Serve it with a crisp side salad or roasted vegetables for a complete meal that’s as delicious as it is impressive.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 large Russet potatoes
- 2 large Eggs
- 1 cup All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 4 tablespoons Vegetable oil
- 2 tablespoons Butter
- 2 tablespoons Parsley (chopped)
- 4 pieces Lemon wedges
Instructions
Peel the russet potatoes and use a box grater to shred them. Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
Season the chicken breasts with half the salt, black pepper, garlic powder, and paprika on both sides.
Prepare a breading station with three shallow bowls: one for the flour, one for the beaten eggs, and one for the shredded potatoes.
Dredge each chicken breast first in the flour, ensuring it's fully coated, then dip it into the beaten eggs, and finally press it firmly into the shredded potatoes, ensuring the potato shreds stick evenly on both sides.
Heat a large skillet over medium heat and add the vegetable oil and butter. Once hot, carefully place the potato-crusted chicken breasts in the skillet.
Cook the chicken for 4-5 minutes on each side, or until the potato crust is golden brown and crispy.
Transfer the chicken to a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.0 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
