Spicy Spud Crusted Chicken
Elevate your weeknight dinner game with Spicy Spud Crusted Chicken, a mouthwatering fusion of bold spices and crispy textures! This recipe features tender chicken breasts coated in a layer of shredded russet potatoes and seasoned breadcrumbs, spiced with paprika, cayenne, garlic, and onion powder for a fiery kick. The grated potatoes create an irresistibly crunchy crust, while pan-frying in vegetable oil ensures each piece is golden and flavorful. Quick to prepare in just 45 minutes, this dish is perfect for spicing up family meals or impressing guests. Serve with a creamy dipping sauce or fresh salad for a meal that's as versatile as it is delicious. Perfect for fans of crispy chicken with a twist, this recipe will be your new favorite way to enjoy homemade comfort food!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 medium Russet potatoes
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 1 teaspoon Paprika
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Vegetable oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the russet potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. Set aside.
In a shallow plate, mix the breadcrumbs, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
In another shallow plate, whisk together the eggs and milk until well combined.
Place the flour in a third shallow plate.
Take each chicken breast, pat it dry with a paper towel, and dredge it in the flour, shaking off any excess.
Dip the floured chicken into the egg mixture, ensuring it is fully coated.
Press a small handful of grated potatoes onto both sides of the chicken, pressing firmly to adhere. Then coat the potato-covered chicken with the breadcrumb mixture for extra crunch.
Heat the vegetable oil in a large skillet over medium heat.
Place the chicken breasts in the skillet and cook for about 4-5 minutes on each side or until golden brown and crispy. Be sure not to overcrowd the pan—cook in batches if necessary.
Once crispy and cooked through (internal temperature should reach 165°F or 74°C), remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
Garnish with chopped parsley, if desired, and serve immediately with your favorite dipping sauce or side dish.
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 4793 mg | 208% | |
| Total Carbohydrate | 251.4 g | 91% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 15.9 g | ||
| Protein | 264.7 g | 529% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 324 mg | 25% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3297 mg | 70% | |
*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.
