Our family never tires of chicken. But we do tire of chicken made the same way over and over again. So I’m always trying out new and different ways to prepare it. I think my favorite thing about cooking with chicken is that it is such an open palette that works well with so many different flavors, textures and preparation methods.
We all really enjoyed this Potato Crusted Chicken. Our 5 and 4 year olds were the biggest fans of it, eating seconds and thirds! The potatoes cook up crispy while the chicken itself stays moist and tender.
I will warn you though – making this meal requires a lot of dishes. But that’s usually the case with any breaded meat recipe and I think the extra clean-up is always worth it. Also, this dish is NOT stolen moments friendly. It needs to be put together just before cooking so that the potatoes don’t brown. Although that’s also worth it in my opinion. It makes for a perfect Sunday night dinner!
Potato Crusted Chicken
- 2 large potatoes, peeled (I used Yukon golds, but russets would work as well)
- 1 lb. chicken breasts, pounded flat
- 1 c. flour
- 2 eggs
- 1 T. water
- 1 t. salt
- 1 t. Tuscan seasoning blend (or any blend of spices you prefer)
- 1/2 t. pepper
- Oil for frying
1. Shred potatoes and place immediately in a bowl of cold water so that they do not brown.
2. Whisk together eggs, water and seasonings in a shallow dish until combined.
3. Dredge chicken breasts in flour then in egg, coating both sides well. Remove a handful or two of shredded potatoes and squeeze out water. Place on a shallow dish and press into both sides of the chicken.
4. Place chicken in a large skillet filled with an inch of heated oil. Cook until golden brown, about 3 minutes per side. Repeat until done. (Based on the thickness of your chicken breasts, you may need to finish cooking the chicken in the oven for about 10-15 minutes, or until completely cooked, at 350 degrees.)
If you want to make this a little easier, you could probably use frozen, shredded hash brown potatoes in place of the freshly shredded. If you do try it this way, I’d love to hear how it turns out for you!