Crispy Chicken and Potato Doughnuts
A delicious and fun twist on traditional doughnuts, combining chicken and potatoes into golden-brown, crispy delights.
Ingredients
For the Doughnuts
- 2 cups cooked and mashed potatoes Use Russet or Yukon Gold potatoes for the best results.
- 1 cup cooked chicken, shredded Leftover rotisserie chicken works well.
- 1 cup panko bread crumbs
- ½ cup all-purpose flour For dredging.
- 1 large egg Beaten for dredging.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper To season the mixture.
- as needed Oil for frying Use enough oil for shallow frying.
Instructions
Preparation
- In a bowl, combine mashed potatoes, shredded chicken, garlic powder, onion powder, salt, and pepper.
- Form the mixture into doughnut shapes.
- Set up a dredging station with flour in one bowl, beaten egg in another, and panko bread crumbs in a third.
Cooking
- Dip each potato doughnut in flour, then the egg, and finally coat with panko.
- Heat oil in a frying pan over medium heat.
- Fry the doughnuts until golden brown on both sides, about 3-4 minutes per side.
- Drain on paper towels and serve hot.
Notes
Serve fresh from the pan with dipping sauces like ranch, ketchup, or spicy mayo. For leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to regain crispiness.