Best 4 Crispy Coated Potato Chicken Cakes Recipes
Indulge in a tantalizing culinary journey with our crispy-coated potato chicken cakes, a delectable fusion of flavors and textures that will leave your taste buds craving for more. These savory morsels combine the best of both worlds, with a crispy golden-brown exterior and a moist, tender chicken and potato filling. Perfectly seasoned and packed with a delightful blend of herbs, spices, and vegetables, these potato chicken cakes are sure to be a hit at your next gathering or as a satisfying weeknight meal.
In this comprehensive guide, we'll take you through every step of creating these crispy-coated potato chicken cakes, from preparing the ingredients to achieving that irresistible golden-brown crust. We'll also provide variations to cater to different dietary preferences and introduce additional recipes that complement these delectable cakes, including a zesty lemon-herb sauce, a creamy garlic-dill sauce, and a refreshing cucumber-mint salad. Get ready to embark on a culinary adventure that will elevate your taste buds and leave you craving for more.
CRISPY POTATO CAKE
When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
- Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
- Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.
CRISPY POTATO CHICKEN
We think this savory chicken tastes just as good cold as it does hot. It's perfect for a family dinner at home or to take along on a picnic. The potato-flake coating covers the poultry pieces evenly and bakes to a beautiful golden brown. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear.
Nutrition Facts :
POTATO FLAKE CHICKEN
Convenient potato flakes and Parmesan cheese flavor chicken breasts with a crispy golden coating in this easy recipe from Jamie Saulsbery of Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.
Nutrition Facts :
PERFECT ROAST CHICKEN WITH POTATO CAKES
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the chicken: Place a heavy-bottomed pan in the oven (I prefer cast iron) and preheat the oven to 500 degrees F.
- Pat the chicken dry with paper towels. Rub the chicken with the lemon halves and season liberally with salt and pepper. Drizzle the chicken with the olive oil.
- Carefully remove the hot pan from the oven, arrange the chicken in it breast-side up and place the pan on the middle rack. Roast until the thickest part of the chicken measures 160 degrees F, about 45 minutes. Let rest for 5 minutes before carving.
- For the potato cakes: While the chicken is cooking, thoroughly mix together the sweet potatoes, eggs, onion, Old Bay and paprika. Season with salt and pepper. Form the mixture into 6 patties.
- While the chicken is resting, place the pan it was cooked in over medium-high heat with the rendered chicken fat. Working in batches and adding more oil if necessary, cook the patties, flattening them slightly with a spatula, until golden brown and crisp, 4 to 6 minutes per side.
- Serve the sweet potato cakes with the chicken and some lemon wedges on the side.
Tips:
- For the best flavor, use high-quality chicken and vegetables.
- Be sure to season the chicken and vegetables well.
- Don't overcook the chicken or vegetables, or they will become tough.
- If you don't have a food processor, you can grate the potatoes and onion by hand.
- Be sure to coat the chicken cakes in the breadcrumb mixture evenly, or they will not be crispy.
- Serve the chicken cakes hot with your favorite dipping sauce.
Conclusion:
Crispy-coated potato chicken cakes are a delicious and easy-to-make dish that is perfect for a quick weeknight meal. They are also a great way to use up leftover chicken. Be sure to experiment with different dipping sauces to find your favorite. With a little planning, you can have a delicious meal on the table in no time. So next time you're looking for a quick and easy chicken recipe, give these crispy-coated potato chicken cakes a try. You won't be disappointed!
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