Craving a crispy, flavorful chicken dish that's surprisingly easy to make? Look no further than this irresistible recipe for Fried Potato Chicken! Forget greasy takeout – this oven-baked version delivers all the satisfying crunch and juicy tenderness you crave, without the guilt. We're using crushed potatoes as a unique and surprisingly effective breading, creating a delightfully textured coating that's both crispy and flavorful. This recipe is perfect for a weeknight dinner or a fun weekend meal, and it's easily customizable to your favorite seasonings.
Prepare to be amazed by how simple it is to achieve restaurant-quality results at home. This recipe combines the satisfying crunch of fried chicken with the unique earthiness of potatoes, all enhanced by a delicious dipping sauce of your choice. Ready to dive into the details and transform simple ingredients into an extraordinary meal? Let's get started with our step-by-step guide.
Tools Needed
- Oven
- Bowl
- Baking tray
- Cooking paper
- Microwave
- Frying pan (optional)
Ingredients
- Chicken breast: 250g per piece
- Potatoes: 200g
- Parsley
- Rice flour
- Sugar
- Grated garlic
- Olive oil
- Salt
- Pepper
- Mayonnaise
- Soy sauce
- Oyster sauce
Step-by-Step Instructions
Step 1. Prepare Ingredients & Sauce
- In a bowl, combine mayonnaise, soy sauce, oyster sauce, sugar, and grated garlic. Mix until the sugar dissolves.
- Remove the skin from the chicken breast (optional: fry the skin for chicken skin chips). Cut the chicken into 5-7mm pieces.
- Peel the potatoes and cut them into 5-7mm pieces, similar to the chicken. Soak the potatoes in water for 3 minutes, then drain and pat dry.
Step 2. Season & Combine Chicken and Potatoes
- Sprinkle sugar over the chicken, rubbing it in well. Add salt, pepper, and grated garlic. Mix thoroughly.
- Toss the potatoes with half of the olive oil. Microwave for 2 minutes at 600W (adjust time for different wattage).
- Chop parsley and add it to the chicken. Once the potatoes have cooled, add them to the seasoned chicken and mix well. Add rice flour and mix gently.
Step 3. Shape, Bake & Crisp
- Line a baking tray with cooking paper. Place the chicken and potato mixture onto the tray, pressing it firmly to shape into patties (approx. 5-6cm diameter). Brush with remaining olive oil.
- Bake in a preheated oven at 180°C for 20 minutes. If needed, increase the oven temperature to 220°C for the last 7-8 minutes to achieve a crispier texture.
Step 4. Serve
- Once baked, serve the crispy potato chicken immediately with the teriyaki mayonnaise sauce.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Use rice flour for extra crispy texture, or substitute with potato starch.
- Rub sugar into the chicken first to ensure tenderness.
- Soak potatoes to prevent sticking and coat with oil before microwaving.
- Press the chicken and potato mixture firmly on the baking tray to prevent it from falling apart during baking.
- Monitor the browning during baking and adjust oven temperature accordingly.
Nutrition
- N/A
FAQs
1. Can I use other types of potatoes?
Yes! Russets work best for their fluffy texture, but you can experiment with Yukon Golds or red potatoes. Just ensure they're well-crushed for optimal breading.
2. Can I make this recipe ahead of time?
The chicken can be prepped (breaded) a few hours ahead and refrigerated. Bake as directed when ready. The teriyaki mayo can be made a day in advance and stored in the fridge.
This oven-baked Crispy Potato Chicken recipe offers a delicious and healthier alternative to traditional fried chicken, delivering incredible flavor and satisfying crunch. The teriyaki mayo adds a delightful sweet and savory twist, perfectly complementing the crispy potato coating. Enjoy this easy-to-make recipe and impress your family and friends with your culinary skills!