Golden Potato Coated Baked Chicken
Crispy, golden, and irresistibly flavorful, this Golden Potato Coated Baked Chicken recipe takes comfort food to the next level with a unique twist on classic baked chicken. Succulent chicken breasts are coated in a seasoned layer of shredded russet potatoes and optional Parmesan cheese, creating the ultimate crunchy crust without the need for frying. The secret lies in squeezing out the moisture from the potatoes before coating, ensuring a beautifully crisp finish. Perfectly spiced with garlic powder, paprika, and onion powder, this dish is baked to perfection in just 35 minutes, making it an easy yet impressive option for family dinners or weekend meals. Serve it with a fresh side salad or roasted vegetables for a wholesome meal that’s sure to please everyone at the table.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 2 medium Russet potatoes, peeled and shredded
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- as needed Olive oil cooking spray
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil spray.
Peel and shred the russet potatoes using a box grater. Place the shredded potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step helps the coating become crispy.
In a shallow dish, whisk together the eggs until smooth.
In a second shallow dish, combine the flour, garlic powder, paprika, onion powder, salt, and black pepper. Mix well.
In a third shallow dish, place the shredded potatoes. If using Parmesan cheese, mix it with the shredded potatoes for additional flavor.
Pat the chicken breasts dry with a paper towel. Dredge each chicken piece in the flour mixture, shaking off excess.
Dip the floured chicken into the egg wash, ensuring it is fully coated.
Press the chicken into the shredded potatoes, firmly pressing the potatoes onto the surface to create an even coating. Repeat for all chicken pieces.
Place the potato-coated chicken onto the prepared baking sheet. Spray the tops lightly with olive oil cooking spray to encourage browning.
Bake in the preheated oven for 30–35 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the potato coating is golden brown and crispy.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Serve warm with your favorite side dishes or a fresh salad.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 847 mg | 18% | |
*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.
