Potato Crusted Chicken
With just 3 easy steps, you can have crispy, crunchy, comforting potato crusted chicken on the dinner table. This fun twist on chicken breast is a new family favorite!
Servings: 4
Equipment
- Cutting board and sharp knife
- Meat mallet or rolling pin
- Mixing bowls for prepping
- Plate or pan for breading
- Large skillet or electric skillet
- tongs for flipping chicken
- Oil thermometer for frying
Ingredients
- 2 large chicken breasts pounded 1/4 inch thick
- 2 Russet potatoes sliced 1/8 inch thick
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper
Instructions
- Rinse potato slices under cold water and pat very dry with paper towels.
- Season chicken all over with garlic powder, paprika, salt and pepper.
- Set up breading station - flour, egg wash, potato slices.
- Dredge chicken in flour, dip in egg, then coat with potato slices, pressing gently to adhere.
- Heat 1⁄4 inch oil in a large skillet over medium-high heat. Add chicken and fry 4-5 minutes per side until deep golden brown.
- Drain on a paper towel-lined plate. Serve warm and enjoy your crispy potato crusted