Crispy Potato Chicken
Get ready to elevate your dinner game with this irresistible Crispy Potato Chicken recipe—a tantalizing fusion of tender, juicy chicken and a perfectly golden potato crust. This dish features boneless chicken breasts coated in a crunchy layer of grated potatoes, seasoned with garlic powder, paprika, and black pepper for a flavor-packed bite. The unique breading process involves dredging the chicken in flour, egg wash, and shredded potatoes, resulting in a delightfully crispy texture that’s simply unbeatable. Pan-fried to golden perfection, this recipe is not only quick to prepare—taking only 45 minutes from start to finish—but also ideal for a crowd-pleasing weeknight dinner or a special occasion. Garnished with fresh parsley and paired with your favorite side dishes, Crispy Potato Chicken is a mouthwatering centerpiece that’s as satisfying as it is versatile. Perfect for fans of crispy chicken recipes and potato-lovers alike!
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Recipe Information
Ingredients
- 4 pieces Boneless chicken breasts
- 3 medium-sized Potatoes
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 cups Vegetable oil
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and grate them coarsely using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
Place the chicken breasts between two sheets of plastic wrap and pound them gently with a meat mallet until they are an even thickness (about 1/2 inch).
Set up a breading station with three shallow bowls. In the first bowl, mix the flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the garlic powder. In the second bowl, whisk the eggs with the milk and 1/2 teaspoon of salt. In the third bowl, place the grated potatoes.
Dip each chicken breast into the flour mixture, coating evenly. Shake off any excess flour. Next, dip the chicken into the egg mixture, then press it firmly into the grated potatoes, ensuring an even potato coating on both sides.
In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot (around 350°F if using a thermometer), carefully add the potato-coated chicken breasts. Cook for about 5-7 minutes on each side, or until the potatoes are golden and crispy and the chicken is cooked through (internal temperature of 165°F).
Remove the chicken from the skillet and place on a plate lined with paper towels to drain any excess oil.
Sprinkle with paprika and garnish with chopped fresh parsley, if desired. Serve hot with your favorite side dishes, such as a fresh salad or roasted vegetables.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.5 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1010 mg | 21% | |
*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.
