Crispy Potato-Crusted Chicken Breasts

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 large boneless, skinless chicken breasts (about 1 1/2 lb total)
• 2 medium russet potatoes (about 1 1/4 lb)
• 1 large egg
• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/4 cup finely grated Parmesan cheese (optional)
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• 1/3 cup neutral oil for frying (canola, vegetable, or avocado)
• 1 tablespoon unsalted butter
• Lemon wedges and chopped fresh parsley for serving (optional)

Do This

• 1. Slice chicken breasts in half horizontally to make 4 cutlets and pound to 1/2-inch thickness. Season with salt, pepper, garlic powder, and paprika.
• 2. Peel and coarsely shred potatoes. Rinse briefly in cold water, then squeeze very dry in a clean towel.
• 3. Toss shredded potatoes with flour, cornstarch, Parmesan, and remaining salt and pepper.
• 4. Beat egg with 1 tablespoon water. Dip each cutlet in egg, then press firmly into potato mixture to coat both sides. Let sit 5 to 10 minutes.
• 5. Heat oil in a large skillet over medium heat. Add cutlets and cook, without moving, 5 to 7 minutes until the potato crust is deep golden and crisp.
• 6. Flip, add butter to the pan, and cook another 5 to 7 minutes, adjusting heat so potatoes do not burn, until chicken reaches 165°F in the center.
• 7. Rest 5 minutes on a rack or paper towels. Sprinkle with a pinch of salt, garnish with parsley, and serve with lemon wedges.

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Why You’ll Love This Recipe

• Ultra-crispy, golden shredded potato crust that tastes like hash browns wrapped around juicy chicken.
• Simple ingredients and straightforward techniques, perfect for a weeknight dinner that feels special.
• Pans only, no deep-frying required, but still delivers big, crunchy texture.
• Flexible base recipe that welcomes spices, herbs, and sauces you already love.

Grocery List

• Produce: 2 medium russet potatoes, 1 lemon (for serving), fresh parsley or chives (for garnish)
• Dairy: 1 large egg, unsalted butter, Parmesan cheese (optional)
• Pantry: Boneless skinless chicken breasts, all-purpose flour, cornstarch, neutral oil (canola, vegetable, or avocado), kosher salt, black pepper, garlic powder, smoked paprika (optional)

Full Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional, for subtle smokiness and color)

For the Potato Crust

• 2 medium russet potatoes (about 1 1/4 pounds total), peeled or well-scrubbed
• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/4 cup finely grated Parmesan cheese (optional but delicious)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1 tablespoon water (to thin the egg wash slightly)

For Frying and Serving

• 1/3 cup neutral oil for frying (such as canola, vegetable, or avocado oil)
• 1 tablespoon unsalted butter
• Lemon wedges, for serving (optional but highly recommended)
• 2 tablespoons chopped fresh parsley or chives, for garnish (optional)

Step-by-Step Instructions

Step 1: Flatten and season the chicken

Place one chicken breast on a cutting board. Holding your knife parallel to the board, slice the breast in half horizontally to create 2 thinner cutlets. Repeat with the second breast so you have 4 cutlets total.

Place a cutlet between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet or the bottom of a small skillet until it is an even 1/2-inch thickness. This helps the chicken cook quickly and evenly without drying out. Repeat with the remaining cutlets.

Pat the chicken dry with paper towels. Season both sides of each cutlet with the kosher salt, black pepper, garlic powder, and smoked paprika (if using). Set aside while you prepare the potatoes.

Step 2: Shred and dry the potatoes

Peel the russet potatoes (or leave the skins on if you like a more rustic look, just scrub well). Using the large holes of a box grater or a food processor fitted with a shredding disc, coarsely shred the potatoes.

Place the shredded potatoes in a large bowl and cover with cold water. Swish them gently with your hands, then drain. This quick rinse removes some surface starch that can make the potatoes gummy.

Transfer the potatoes to a clean kitchen towel or several layers of paper towels. Gather the towel around the potatoes and squeeze very firmly over the sink to remove as much moisture as possible. The drier the shreds, the crispier your crust will be.

Step 3: Mix the potato crust

Place the well-dried shredded potatoes in a medium mixing bowl. Sprinkle the flour, cornstarch, Parmesan (if using), salt, and pepper evenly over the top. Toss gently with your fingers or tongs until all the shreds are lightly coated and no pockets of dry flour remain. The mixture should look like seasoned hash browns and feel slightly tacky.

In a separate shallow dish or pie plate, whisk together the egg and 1 tablespoon water until completely smooth. This will be your egg wash and helps the potatoes adhere firmly to the chicken.

Step 4: Coat the chicken in shredded potatoes

Working with one cutlet at a time, dip the seasoned chicken into the egg wash, turning to coat both sides and letting any excess drip back into the dish.

Lay the cutlet in the bowl of shredded potatoes. Press a generous layer of potato firmly onto one side, then flip and press more onto the other side, making sure the entire surface is covered and the potatoes form a fairly even, compact layer. You want the potatoes to cling tightly, almost like a thick sweater for the chicken. Repeat with the remaining cutlets.

Place the coated cutlets on a plate or tray and let them rest for 5 to 10 minutes. This brief rest helps the potato crust set so it is less likely to fall off during cooking.

Step 5: Pan-fry the first side until deeply golden

In a large, heavy skillet (cast iron or stainless steel works best), heat the neutral oil over medium heat until shimmering. To test if it is ready, drop in a small strand of potato; it should sizzle steadily on contact.

Carefully lay the potato-crusted cutlets into the pan in a single layer, leaving a bit of space between each one. If your pan is smaller, cook in two batches rather than crowding.

Cook without moving the chicken for 5 to 7 minutes. Resist the urge to peek or slide it around; undisturbed cooking is what builds a thick, even golden crust. Adjust the heat as needed so the potatoes turn a deep golden brown but do not burn.

Step 6: Flip and finish cooking

Once the first side is deeply golden and crisp, use a wide spatula to gently flip each cutlet. Add the tablespoon of butter to the pan; as it melts, tilt the pan and spoon some of the foamy butter over the top of the chicken for extra flavor and color.

Cook the second side for another 5 to 7 minutes, again adjusting the heat to maintain a steady sizzle without smoking. The potato crust should be crispy and richly browned on both sides, and the chicken should reach an internal temperature of 165°F in the thickest part (check with an instant-read thermometer).

If the crust is browning too quickly before the chicken is done, lower the heat slightly and cover the pan loosely with a lid for 2 to 3 minutes to help the chicken cook through, then uncover to re-crisp.

Step 7: Rest, garnish, and serve

Transfer the cooked cutlets to a wire rack set over a baking sheet or to a plate lined with paper towels. Rest for 5 minutes so the juices redistribute and the crust firms up slightly.

While still hot, sprinkle lightly with a pinch of salt if desired. Garnish with chopped fresh parsley or chives and serve with lemon wedges for squeezing over the top. The bright acidity of the lemon cuts through the richness and makes the potato crust taste even more vibrant.

Serve immediately while the potatoes are at their crispiest, alongside a simple green salad, roasted vegetables, or your favorite dipping sauce.

Pro Tips

• Dry potatoes are key. Really squeeze the shredded potatoes until they feel almost dry to the touch. Excess moisture is the main enemy of a crisp crust.
• Keep the heat moderate. Medium heat gives the potatoes time to brown and crisp while the chicken cooks through. Too high and the crust burns before the inside is done.
• Do not overcrowd the pan. Crowding cools the oil and leads to soggy spots. Fry in batches if needed and keep the first batch warm in a low oven (about 200°F).
• Let the coating rest before frying. A brief 5 to 10 minute rest helps the potato crust adhere better so it does not slide off when you flip.
• Use a wide spatula to flip. Slide the spatula fully under each cutlet before flipping to support the crust and keep it intact.

Variations

• Herb and cheese crust: Stir 2 tablespoons finely chopped fresh herbs (parsley, chives, or thyme) and an extra 1/4 cup grated Parmesan into the potato mixture for a more aromatic, savory crust.
• Spicy version: Add 1/2 teaspoon cayenne pepper or 1 teaspoon crushed red pepper flakes to the seasoning, and serve with a tangy hot sauce or spicy mayo on the side.
• Air-fryer twist: Lightly oil both sides of the coated cutlets, place in a preheated 380°F air fryer basket in a single layer, and cook 10 to 14 minutes, flipping halfway, until crisp and cooked through.

Storage & Make-Ahead

Leftover potato-crusted chicken keeps well, though the crust will soften slightly. Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375°F oven or toaster oven for 10 to 12 minutes, until the chicken is hot and the potatoes re-crisp. For partial make-ahead, you can pound and season the chicken up to 24 hours in advance and keep it chilled, and you can shred the potatoes a few hours ahead if you store them submerged in cold water (drain and dry thoroughly before coating). Do not coat the chicken in potatoes until just before cooking, or the potatoes will discolor and lose their crunch potential.

Nutrition (per serving)

Approximate values per serving (1 potato-crusted cutlet): about 540 calories; 38 g protein; 26 g fat; 34 g carbohydrates; 3 g fiber; 2 g sugar; 880 mg sodium. Actual values will vary based on exact ingredients used, how much oil is absorbed during frying, and any optional garnishes or sauces.