Imagine sinking your teeth into a perfectly crispy, golden-brown crust that gives way to tender, juicy chicken beneath. The "Potato Crusted Breast of Chicken" is not just a meal; it's an experience that will elevate your dinner table to gourmet status! With just a handful of simple ingredients and a quick prep time, you can impress your family and friends with this American classic that combines the comforting flavors of home cooking with a delightful twist. Ready to discover how to make this mouthwatering dish? Keep reading to uncover the secrets to achieving the perfect potato crust that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 cups grated potatoes
- 1 egg
- 1 cup flour
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the chicken breasts by patting them dry with paper towels and seasoning both sides with salt and pepper.
- Grate fresh potatoes using a box grater or food processor, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Set up a breading station with three separate shallow dishes: one with flour, one with beaten egg, and one with the grated potatoes.
- Dredge each chicken breast first in flour, shaking off excess, then dip into beaten egg, and finally coat thoroughly with grated potatoes, pressing the potato shreds firmly onto the chicken.
- Heat oil in a large skillet over medium-high heat, ensuring there's enough oil to cover the bottom of the pan with about 1/4 inch depth.
- Carefully place potato-coated chicken breasts into the hot oil, cooking for 4-5 minutes on each side until the potato crust is golden brown and crispy.
- Check internal temperature of chicken reaches 165°F (74°C) using a meat thermometer to ensure it's fully cooked.
- Remove chicken from skillet and let rest on a wire rack or paper towels for 3-4 minutes to drain excess oil and allow juices to redistribute.
- Slice and serve hot, optionally garnishing with fresh herbs or a lemon wedge.
Tips
- Choose the Right Potatoes: For the best texture, use starchy potatoes like Russets, as they create a crispier crust when fried.
- Dry the Chicken Well: Make sure to pat the chicken breasts dry before seasoning. This helps the coating adhere better and prevents sogginess.
- Squeeze Out Excess Moisture: After grating the potatoes, be sure to remove as much moisture as possible. This step is crucial for achieving that coveted crispy texture.
- Set Up a Breading Station: Organizing your flour, egg, and potato mixtures in separate shallow dishes will streamline the breading process and keep your workspace tidy.
- Temperature Control: Keep an eye on the oil temperature. If it’s too hot, the crust will burn before the chicken cooks through; if it’s too cool, the chicken will absorb oil and become greasy.
- Use a Meat Thermometer: To ensure your chicken is perfectly cooked, check that it reaches an internal temperature of 165°F (74°C).
- Let it Rest: After frying, allow the chicken to rest for a few minutes on a wire rack or paper towels. This helps retain the juices and keeps the crust crispy.
- Garnish for Flavor: Elevate your dish by garnishing with fresh herbs or a squeeze of lemon juice right before serving for an extra burst of flavor.
Nutrition Facts
Calories: 514kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
