Crispy Potato Crusted Chicken

Cooking Method: Frying

Courses: Side Dish, Snack

Servings: 4

Best Season: Suitable throughout the year

Description

This Crispy Potato Crusted Chicken takes classic fried chicken to the next level with a golden coating made from shredded potatoes instead of breadcrumbs. The potatoes fry up beautifully crisp and crunchy, creating a textured crust that stays light while locking in all the moisture of the chicken. Every bite delivers juicy, tender chicken wrapped in a crispy shell with plenty of savory flavor. It's simple, satisfying, and a fun twist on traditional fried chicken that feels both comforting and impressive.

Ingredients

For the Chicken

2 Chicken breasts (cut into thin bite-sized pieces)
Salt & pepper (to taste)
½ tsp Garlic powder
½ tsp Paprika

For the Potato Coating

3 Russet potatoes (peeled and grated)

For the Wet Batter

½ cup All-purpose flour
¼ cup Cornstarch
Salt & pepper (to taste)
½ tsp Garlic powder
½ tsp Paprika
Water (as needed)

For Frying

Oil

Instructions

1
Season the chicken pieces with salt, pepper, garlic powder, and paprika. Toss well to ensure every piece is evenly coated and set aside while preparing the coating.
2
Peel and grate the potatoes using the large holes of a box grater. Transfer the grated potatoes to a bowl of cold water and let them soak for a few minutes to remove excess starch. Drain thoroughly, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Spread the potatoes out on a tray or paper towels and allow them to dry slightly.
3
In a bowl, combine the flour, cornstarch, salt, pepper, garlic powder, and paprika. Gradually whisk in water until a thick slurry forms that can easily coat the chicken without being too runny.
4
Dip each piece of chicken into the slurry, ensuring it is fully coated. Press the grated potatoes firmly onto all sides of the chicken, creating an even layer of potato coating. Gently press with your hands so the potatoes adhere well.
5
Heat oil over medium heat. Once hot, carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry for 4–6 minutes, turning occasionally, until the potatoes are golden brown and crispy and the chicken is fully cooked through.
6
Transfer the chicken to a wire rack to drain excess oil. Allow it to rest for a minute before serving. Serve warm with your favorite dipping sauce.

Note

• Squeezing excess moisture from the potatoes is essential for maximum crispiness.
• Letting the grated potatoes air-dry slightly helps them adhere better and fry more evenly.
• Press the potatoes firmly onto the chicken to prevent them from falling off during frying.
• Fry in small batches to maintain the oil temperature and ensure an even golden crust.

Read it online: https://munchymoodz.com/recipe/crispy-potato-crusted-chicken/