Potato Crusted Chicken Breasts

If you love crispy chicken, but want something even more flavorful than the typical breadcrumb coating, these Potato Crusted Chicken Breasts are about to become a new favorite. Thinly sliced chicken breasts are coated in freshly shredded potatoes, Parmesan cheese, and simple seasonings, then pan-fried until golden, crunchy, and tender inside.

This skillet chicken recipe is quick enough for busy weeknights, family-friendly, and perfect for anyone craving an elevated comfort-food dinner using pantry staples.

Why You’ll Love This Recipe

• Super Crispy Golden Crust – Fresh shredded potatoes fry into the most irresistible crunch, making this one of the best crispy chicken recipes.
• Simple, Budget-Friendly Ingredients – Uses russet potatoes, chicken breasts, and spices you already have on hand.
• Quick, Easy Weeknight Dinner – Thin chicken cutlets cook fast and evenly.
• Naturally Kid-Friendly – Think of these potato crusted chicken breasts as a chicken tender upgrade, with a flavor-packed potato crust.
• Versatile Cooking Option – Pair these crunchy chicken breasts with salads, veggies, pasta, or rice for a complete meal. Dip in your favorite sauce.

Ingredient Substitutions

• Chicken: Chicken tenders, boneless chicken thighs, thin pork cutlets, or turkey cutlets will also work.
• Russet Potatoes: Substitute with Yukon gold potatoes, red potatoes, or thawed shredded hash browns.
• Flour: Substitute with gluten-free flour or rice flour.
• Cornstarch: Use potato starch or arrowroot.
• Parmesan Cheese: Pecorino Romano or Asiago can be used instead.
• Paprika: Smoked paprika or Cajun seasoning for heat.
• Oil for Frying: Canola, vegetable, peanut, or avocado oil.

How to Prepare Potato Crusted Chicken Breasts

1. Peel and shred the potatoes. Add them to a bowl of cold, lightly salted water.
2. Cut each chicken breast in half horizontally to create four thin pieces.
3. Rinse the shredded potatoes thoroughly and squeeze out as much water as possible for maximum crispiness.
4. Add the shredded potatoes to a platter with cornstarch, Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika. Mix well.
5. In a separate bowl, beat the eggs.
6. In another bowl, combine the flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
7. Heat oil in a skillet, keeping it around 350°F (175°C).
8. Dredge each chicken piece in the flour mixture, then into the beaten eggs, then press firmly into the potato mixture.
9. Add the chicken to the hot oil. Fry in batches to avoid overcrowding.
10. Fry until golden brown on one side, flip, and brown the other side. Maintain the oil temperature to prevent over-browning.
11. Transfer the chicken to paper towels or a cooling rack to drain excess grease. Salt.

How to Serve & Store Leftovers

• Serve these potato crusted chicken breasts with roasted vegetables, mashed potatoes, rice pilaf, green salad, garlic noodles, or sautéed greens.
• Dip in my homemade honey mustard sauce.
• Store in an airtight container in the fridge for up to 3 days.
• Reheat in an air fryer, or bake to restore crispiness. Avoid microwaving.

Frequently Asked Questions

• Can I bake instead of fry? Yes! Bake at 400°F (200°C) for about 22–25 minutes, flipping halfway.
• Can I use frozen shredded hash browns? Yes, just thaw fully and squeeze dry.
• Why is my potato coating falling off? The potatoes must be very dry, and you must firmly press the coating onto the chicken.
• Can I air fry these? Yes! Air fry at 385°F (195°C) for 12–15 minutes, flipping halfway and spraying lightly with oil.

More Crispy Chicken Recipes to Love

• Crispy Parmesan Fried Chicken Cutlets
• Cheesy Buffalo Chicken Croquettes
• Nashville Hot Chicken Bake
• Air Fryer Chicken Wings

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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