Shredded Potato Crusted Chicken
Shredded Potato Crusted Chicken is a delightful fusion of flavors and textures that will elevate any meal. Juicy, tender chicken breasts are enveloped in a crispy shredded potato coating, creating a mouthwatering contrast that's both satisfying and indulgent. With easy-to-follow steps and a short list of ingredients, this recipe promises a spectacular dish that's as pleasing to the eyes as it is to the palate. Serve it with a fresh salad or roasted vegetables for a complete and unforgettable dining experience.
Equipment
- Grater
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Meat thermometer (optional)
- Spatula
- Oven mitts
Ingredients
- 3 pounds of Chicken Breasts
- 3 Eggs
- 1/2 cup Flour
- 14- ounce package of Fresh Shredded Hash Browns Potatoes
- Butter
Instructions
- Set up a little assembly line with chicken, flour, eggs, and potatoes.
- Pound out your chicken on both sides, so they are of a uniform thickness. If they are really thick you might need to slice them in half to make them thinner.
- Dredge your chicken through the flour, and then the egg. Place the chicken on top of the potatoes. Pat potatoes on to the top of the chicken.
- Flip the chicken over and do it again to that side. Once the potatoes are on the chicken, it is delicate to move, but place the potato coated pieces on a plate that can go in the fridge. If the potato falls off just put it back on and pat it down. It will adhere better once it begins cooking. Place in the fridge for 15-20 minutes.
- Melt the butter in your frying pan. Set heat to medium high. Start frying. Lift up slightly on the edges to see if it is time to turn the chicken over. Use a metal flipper to carefully turn the chicken over. Temp your chicken and remove it from the pan when it reaches 160 degrees or cook to 165 degrees for crispier hash browns.
- Enjoy your Shredded Potato Crusted Chicken Cutlets!
Notes
- Choose the Right Potatoes: Use starchy potatoes like Russets for the best crispy crust. Their high starch content helps achieve a golden, crunchy coating.
- Dry the Potatoes Thoroughly: After shredding the potatoes, squeeze out as much moisture as possible using a clean kitchen towel or paper towels. Excess moisture can prevent the crust from crisping up.
- Season Generously: Season both the chicken and the shredded potatoes with your favorite herbs and spices to enhance the flavor. Consider adding garlic powder, paprika, or dried herbs for extra taste.
- Use a Rack: If you have a wire rack that fits inside your baking sheet, use it to elevate the chicken. This allows hot air to circulate all around the chicken, ensuring an evenly crispy crust.
- Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer to check, especially if the chicken breasts are thick.