Potato Crusted Chicken
Transform weeknight dinners with this irresistible Potato Crusted Chicken recipe, where tender, juicy chicken breasts meet a golden, crispy potato coating for the ultimate flavor and texture combination. This dish starts with perfectly seasoned chicken, coated through a three-step breading station with grated russet potatoes squeezed dry for optimal crunch. Pan-fried to a golden brown in a sizzling blend of olive oil and butter, then baked to perfection, the result is a succulent main course with a satisfying, crispy potato crust. Ready in under an hour, this recipe is approachable yet impressive, perfect for family dinners or entertaining. Pair it with a fresh salad, roasted vegetables, or your favorite dipping sauce for a well-rounded meal that’s both comforting and gourmet. Keywords: potato crusted chicken, crispy chicken recipe, easy dinner ideas, potato crust recipe, skillet chicken.
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 2 large russet potatoes
- 0.5 cups all-purpose flour
- 2 pieces large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
Instructions
Peel the russet potatoes and grate them using the large holes of a grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess water as possible.
Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and smoked paprika on both sides.
Set up a breading station: place the flour in a shallow dish, beat the eggs with the milk in a second shallow dish, and spread the grated potatoes out on a plate or shallow dish.
Dredge each chicken breast in the flour, ensuring it is fully coated, then dip it in the egg mixture, and finally press it into the grated potatoes to coat both sides. Press firmly to ensure the potatoes adhere well.
Heat olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling.
Carefully place the potato-crusted chicken breasts into the skillet. Cook for 4-5 minutes per side, or until the potato crust is golden brown and crispy.
Transfer the chicken to a sheet pan lined with parchment paper and place it in a preheated oven at 375°F (190°C). Bake for 15-20 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 5 minutes before serving.
Serve warm, paired with a fresh salad, steamed vegetables, or your favorite dipping sauce.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1070 mg | 23% | |
*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.
