Potato Crusted Chicken

When it comes to chicken, my family loves trying exciting new flavors and cooking methods, though we can easily get stuck relying on the same old recipes. That’s why I was eager to give this Potato Crusted Chicken a try – it puts a fun spin on chicken dinner by coating juicy chicken cutlets in ultra crispy potato slices.

The potato coating on the chicken fries up beautifully crunchy and the cutlets stay super moist and flavorful inside. It seems fancy, but uses simple ingredients I already had on hand. The combo of crispy potatoes and tender chicken is an absolute winner. Even my picky kids devoured this and asked for seconds!

Crisp on the outside and juicy on the inside, this potato crusted chicken is about to become a regular rotation dinner. The hands-on time is minimal and the flavor payoff is huge. Why You’ll Love Potato Crusted Chicken

Satisfying Crispy Coating

The thin potato slices fry up with the most incredible crunch. Way better than any store bought breading.

Keeps Chicken Moist

The potato coating seals in the juices and prevents the chicken from drying out. So tender!

Easy Pantry Recipe

No special ingredients needed – just chicken and potatoes you likely have on hand.

Kid-Friendly New Flavors

The potato coating gives a new flavor and texture that picky kids will actually eat!

Fancy Dinner Without the Work

Minimal effort but looks and tastes impressive enough for the company.

With its crispy exterior and juicy interior, this potato crusted chicken is your new favorite easy homemade dinner. Fancy enough for guests but simple for busy weeknights!

Tips for the Perfect Potato Crusted Chicken

PoundChicken to Even Thickness

Ensures chicken cooks evenly. Aim for 1⁄4 inch thick cutlets.

Slice Potatoes Thin

Thinner potato slices get crispier. Aim for 1/8 inch.

Let Sit Before Cooking

Allow coated chicken to sit for 5-10 minutes so potatoes absorb moisture for crunch.

Don’t Crowd the Pan

Fry in a single layer with space between pieces. Avoid steaming.

Crush Any Thick Potato Slices

Crush any too-thick potato slices so they cook evenly.

The Ingredients

Chicken Cutlets

Chicken breasts pounded to an even 1⁄4 inch thickness ensure quick, even cooking.

Russet Potatoes

Starchy russets are perfect for slicing thin. Yukon gold also works well.

Eggs

Eggs help adhere the potato coating to the chicken for crispy results.

All-Purpose Flour

A light coating of flour helps the egg stick to the chicken.

Herbs and Spices

Customize flavors with garlic powder, paprika, rosemary, thyme and more.

Oil for Frying

Use a high smoke point neutral oil like canola or vegetable oil.

How to Make Potato Crusted Chicken

Crispy crusted chicken is just 3 steps away:

Step 1 – Pound and Prep

• Pound chicken breasts into 1⁄4 inch cutlets
• Thinly slice potatoes into 1/8 inch slices
• Set up breading station: flour, egg wash, potato slices

Step 2 – Bread the Chicken

• Season chicken with desired herbs and spices
• Dredge in flour, dip in egg, then coat with potato slices, pressing to adhere.

Step 3 – Fry the Chicken

• Heat 1⁄4 inch of oil in a skillet over medium-high heat.
• Fry chicken 4-5 minutes per side until deep golden brown.

What to Serve with Potato Crusted Chicken

This crunchy chicken is amazing on its own but pair it with:

• Mashed or roasted potatoes – more potatoes!
• Brown or cauliflower rice for low carb
• Buttery pasta or noodles
• Steamed broccoli or roasted Brussels sprouts
• A fresh green salad with vinaigrette
• Coleslaw or potato salad
• Marinara for a chicken parm twist

With its crispy coating, the chicken can handle bold flavors and robust sides. Pick what sounds best!

Substitutions

• Chicken: pork chops, turkey cutlets, schnitzel
• Potatoes: sweet potatoes, jicama, parsnips, turnips, cauliflower
• Herbs: rosemary, thyme, oregano, smoked paprika
• Egg: Egg whites, non-dairy milk

FAQs

Is rinsing the potato slices necessary?

Yes, giving them a quick rinse removes excess starch for a crispier coating. Pat is very dry before breading.

Can I use potato flakes instead?

For a quicker potato coating, use potato flakes reconstituted with water. Won’t be quite as crunchy.

What oil is best for frying?

Go with a high smoke point neutral oil like vegetable, canola or peanut oil. Do not use olive oil.

What if the potatoes start to brown while breading?

Work quickly and refrigerate breaded chicken right away if potatoes oxidize before frying.

How do you reheat leftover potato crusted chicken?

Place on a sheet pan in a 375°F oven for 10-15 minutes until heated through.

Can I bake this chicken instead of frying?

Yes, bake at 400°F for 18-22 minutes. Spray with oil and broil for 2 minutes to crisp potatoes.

With its crispy potato coating and juicy chicken interior, this easy homemade dinner will be a hit with kids and adults alike. So much more flavorful than store bought chicken nuggets!