Description
Crispy Potato Crusted Chicken Breasts made with shredded potatoes and Parmesan for an easy, flavorful dinner everyone will love.
Ingredients
Units
Scale
Chicken & Potato Crust
- 2 boneless chicken breasts (cut in half horizontally to create 4 thin cutlets)
- 2 russet potatoes, peeled and shredded
- 2 tablespoons cornstarch or rice flour
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Dredging:
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
For Frying:
- Oil for frying
Instructions
- Peel and shred the potatoes. Add them to a bowl of cold, lightly salted water.
- Cut each chicken breast in half horizontally to create four thin pieces.
- Rinse the shredded potatoes thoroughly and squeeze out as much water as possible for maximum crispiness.
- Add the shredded potatoes to a platter with cornstarch, Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika. Mix well.
- In a separate bowl, beat the eggs.
- In another bowl, combine the flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Heat oil in a skillet, keeping it around 350°F (175°C).
- Dredge each chicken piece in the flour mixture, then into the beaten eggs, then press firmly into the potato mixture.
- Add the chicken to the hot oil. Fry in batches to avoid overcrowding.
- Fry until golden brown on one side, flip, and brown the other side. Maintain the oil temperature to prevent over-browning.
- Transfer the chicken to paper towels or a cooling rack to drain excess grease.
- Lightly salt immediately after frying. Serve hot.
- ENJOY!
Notes
- Squeeze the potatoes extremely well, as moisture prevents crisping.
- Thin chicken cooks evenly, while the crust browns perfectly.
- Maintain oil at 350°F (175°C) for that ideal golden crust.
- Fresh Parmesan helps bind the potato coating and adds flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Moderate
- Cuisine: American