A delicious fusion of savory flavors in an unexpected form, these Crispy Chicken and Potato Doughnuts combine the comfort of mashed potatoes with seasoned shredded chicken, all fried to golden perfection. This unique take on savory doughnuts creates a crispy exterior while maintaining a soft, flavorful interior that’s perfect for appetizers, snacks, or as part of a main meal.
Why You’ll Love This Recipe
These Crispy Chicken and Potato Doughnuts are a game-changer for anyone looking to try something new in the kitchen. The combination of creamy potatoes and seasoned chicken creates a perfect balance of textures and flavors. They’re incredibly versatile – serve them as appetizers at your next gathering, pack them for lunch, or enjoy them as a unique dinner option. Plus, they’re a fantastic way to repurpose leftover rotisserie chicken or mashed potatoes!
Ingredients
dough:
- 2 cups mashed potatoes (cold)
- 2 cups cooked chicken, finely shredded
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup fresh herbs (parsley, chives, or dill), finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
coating:
- 1 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
frying:
- Vegetable oil for deep frying
Optional dipping sauce:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh herbs, chopped
- 1 teaspoon lemon zest
- 1 clove garlic, finely minced
- Salt and pepper to taste
Directions
- In a large mixing bowl, combine the cold mashed potatoes, shredded chicken, flour, eggs, Parmesan cheese, minced garlic, fresh herbs, paprika, oregano, salt, and pepper. Mix thoroughly until well combined.
- Cover the mixture and refrigerate for at least 30 minutes to firm up, making it easier to handle.
- In a separate bowl, mix together the panko breadcrumbs, regular breadcrumbs, garlic powder, and onion powder for the coating.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Remove the potato-chicken mixture from the refrigerator. With lightly floured hands, take about 1/4 cup of the mixture and form it into a ball, then flatten slightly and use your thumb to create a hole in the center to form a doughnut shape.
- Carefully coat each doughnut in the breadcrumb mixture, pressing gently to ensure the coating adheres well.
- Working in batches of 3-4 doughnuts at a time, carefully lower them into the hot oil using a slotted spoon.
- Fry for 3-4 minutes until golden brown and crispy, turning occasionally for even cooking.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- For the optional dipping sauce, mix all sauce ingredients in a small bowl until well combined.
- Serve the doughnuts warm with the dipping sauce on the side.
Servings and Timing
- Prep Time: 45 minutes (including 30 minutes refrigeration)
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes approximately 12-15 doughnuts
- Serving Size: 2-3 doughnuts per person as a main dish, 1-2 as an appetizer
Variations
- Spicy Buffalo Chicken: Add 2 tablespoons of buffalo sauce to the chicken mixture and serve with a blue cheese dipping sauce.
- Mediterranean Style: Mix in some feta cheese, sun-dried tomatoes, and olives to the base mixture, and use a tzatziki sauce for dipping.
- Loaded Baked Potato: Add cooked bacon bits and cheddar cheese to the mixture, and serve with sour cream and chives.
- Curry Chicken: Add 1-2 teaspoons of curry powder to the base mixture for an aromatic twist, and serve with a mango chutney dip.
- Vegetarian Option: Replace the chicken with sautéed mushrooms and spinach for a meat-free alternative.
Storage and Reheating
- Refrigeration: Store cooled doughnuts in an airtight container in the refrigerator for up to 3 days.
- Freezing: These doughnuts freeze well. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag or container. They will keep for up to 3 months.
- Reheating: For best results, reheat in an oven or toaster oven at 350°F (175°C) for 10-15 minutes until heated through and crispy again. Avoid using a microwave as it will make them soggy.
FAQs
Q: Can I bake these instead of frying? A: Yes! Arrange them on a parchment-lined baking sheet, spray or brush with oil, and bake at 400°F (200°C) for 20-25 minutes, turning halfway through. They won’t be quite as crispy but still delicious.
Q: Can I use instant mashed potatoes? A: Yes, instant mashed potatoes will work, but make sure they’re prepared on the thicker side to maintain the right consistency.
Q: How do I prevent the doughnuts from falling apart during frying? A: Make sure the mixture is well-chilled before shaping, and handle them gently when coating and placing in the oil. If the mixture seems too wet, add a bit more flour.
Q: Can I make these ahead of time for a party? A: You can prepare the mixture and shape the doughnuts up to 24 hours in advance. Keep them refrigerated and coat with breadcrumbs just before frying.
Q: Are these suitable for gluten-free diets? A: You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs for coating.
Conclusion
These Crispy Chicken and Potato Doughnuts are a delightful twist on comfort food classics. The unexpected doughnut shape makes them fun to eat, while the combination of chicken and potatoes creates a satisfying, flavorful bite every time. Whether you’re looking to impress guests with a unique appetizer or want to try something new for dinner, these savory doughnuts are sure to become a favorite. Experiment with different variations to make this versatile recipe your own!
More Tasty Recipes to Try
If you loved these Crispy Chicken and Potato Doughnuts, why not explore more delightful and crispy treats?
- For a fun and savory snack, try these Air Fryer Stuffed Pickles, a crispy and tangy delight.
- Keep the crispy theme going with Fried Chicken Tenders, perfectly golden and juicy.
- If you’re in the mood for a hearty dish, check out this One-Pan Chicken with Buttered Noodles for an easy and comforting meal.
- Looking for another unique twist on potatoes? These Cheesy Mashed Potato Puffs are crispy, creamy, and absolutely irresistible.
- And for a flavor-packed option, don’t miss these Garlic Butter Chicken Balls with Creamy Parmesan Pasta—perfect for a satisfying meal.
Crispy Chicken and Potato Doughnuts
Equipment
- Mixing Bowl
- Deep Fryer or Large Pot
- Slotted Spoon
- Baking Sheet
- Paper Towels
Ingredients
Dough
- 2 cups mashed potatoes cold
- 2 cups cooked chicken finely shredded
- 1 cup all-purpose flour
- 2 large eggs
- 0.5 cup grated Parmesan cheese
- 3 cloves garlic minced
- 0.25 cup fresh herbs parsley, chives, or dill, finely chopped
- 1 tsp paprika
- 0.5 tsp dried oregano
- salt and black pepper to taste
Coating
- 1 cup panko breadcrumbs
- 0.5 cup regular breadcrumbs
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
For Frying
- vegetable oil for deep frying
Optional Dipping Sauce
- 0.5 cup sour cream or Greek yogurt
- 2 tbsp fresh herbs chopped
- 1 tsp lemon zest
- 1 clove garlic finely minced
- salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the cold mashed potatoes, shredded chicken, flour, eggs, Parmesan cheese, minced garlic, fresh herbs, paprika, oregano, salt, and pepper. Mix thoroughly until well combined.
- Cover the mixture and refrigerate for at least 30 minutes to firm up, making it easier to handle.
- In a separate bowl, mix together the panko breadcrumbs, regular breadcrumbs, garlic powder, and onion powder for the coating.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Remove the potato-chicken mixture from the refrigerator. With lightly floured hands, take about 1/4 cup of the mixture and form it into a ball, then flatten slightly and use your thumb to create a hole in the center to form a doughnut shape.
- Carefully coat each doughnut in the breadcrumb mixture, pressing gently to ensure the coating adheres well.
- Working in batches of 3-4 doughnuts at a time, carefully lower them into the hot oil using a slotted spoon.
- Fry for 3-4 minutes until golden brown and crispy, turning occasionally for even cooking.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- For the optional dipping sauce, mix all sauce ingredients in a small bowl until well combined.
- Serve the doughnuts warm with the dipping sauce on the side.