If you are looking for a unique take on breaded chicken, try this chicken breast in a potato crust recipe which results in juicy tender chicken that is enrobed in golden shredded potatoes. Normally, chicken is coated in breadcrumbs for a crispy coating, but this recipe uses a mixture of shredded potatoes, cheese, and cornstarch, which coats the chicken beautifully, giving it a crispy coating and sealing in the juices.
To make this chicken bread in a potato crust recipe, you first shred the potatoes before mixing them with salt and allowing them to release their moisture for a few minutes. Then, you mix the potatoes with cheese and cornstarch before coating the chicken breasts with the mixture. Finally, the chicken is pan-fried on the stove until it is crispy and golden. Served with fresh salads, summer vegetables, and potatoes, this crispy chicken recipe makes a delicious dinner during the warm months of the summer!
What is Chicken Breast in a Potato Crust?
Chicken breast in a potato crust is chicken bread that is breaded in a shredded potato mixture and fried until golden brown. Similar to breadcrumbs, the shredded potatoes become golden and crispy once fried. The potato mixture also has cheese in it which helps the potatoes stick to the chicken while also adding flavor.
Pro Tips
- Don’t skip the step of salting the shredded potatoes and setting them aside to rest. The salting process allows the potatoes to release their excess moisture, which ensures they crisp up during the cooking process.
- If your chicken breasts are a little thick for your liking, you can slice them in half lengthwise to create two chicken cutlets instead.
- Feel free to use whatever cheese you prefer as long as it melts easily. Mozzarella, Swiss, provolone, or white cheddar would all be delicious in this recipe.
- Preheat the oil in the pan before you start cooking the chicken.
Frequently Asked Questions
How Can I Tell the Chicken Breast is Cooked?
To determine when the chicken breast is fully cooked through, you can use an instant-read thermometer. The chicken should reach at least 165 F (73.8 C) internally when it is done.
What Can I Do if the Coating is Already Browned but the Chicken isn’t Cooked Through?
If you find that your potato coating is fully browned but the chicken isn’t cooked yet, you could place the chicken in the oven to continue cooking. This way, the coating shouldn’t continue to brown too much while you allow the chicken to finish cooking
Can I Use Another Protein for This Recipe?
Yes, this recipe would work well with boneless pork chops if you are looking to use a different protein. Alternatively, you could use the potato and cheese coating on firm-fleshed white fish such as cod or halibut.
How to Store Chicken Breast in a Potato Crust
Leftover chicken can be stored in an airtight container in the fridge for up to 3 to 4 days. It would be best to reheat it in an air fryer or oven so that the potato coating can re-crisp before you serve it.
Ingredients
How to Make Chicken Breast in a Potato Crust
Season both sides of the chicken with salt and pepper. Peel and shred the potatoes, and place them in a bowl.
Season both sides of the chicken with salt and pepper. Peel and shred the potatoes, and place them in a bowl.
Stir the potatoes with salt and allow them to sit for 5 minutes. Squeeze out the excess moisture.
Stir the potatoes with salt and allow them to sit for 5 minutes. Squeeze out the excess moisture.
Stir the potatoes with the cheese and cornstarch until combined. Arrange some of the potato mixture on a piece of parchment paper.
Stir the potatoes with the cheese and cornstarch until combined. Arrange some of the potato mixture on a piece of parchment paper.
Place a chicken breast on top along with more of the potato mixture on top. Place a sheet of parchment paper on top and roll over it with a rolling pin to help the coating stick. Repeat with the remaining chicken breasts and crust.
Place a chicken breast on top along with more of the potato mixture on top. Place a sheet of parchment paper on top and roll over it with a rolling pin to help the coating stick. Repeat with the remaining chicken breasts and crust.
Heat oil in a pan on the stove until hot. Add the chicken and cook it until golden on both sides and cooked through.
Heat oil in a pan on the stove until hot. Add the chicken and cook it until golden on both sides and cooked through.
Serve and enjoy!
Serve and enjoy!
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