Crispy Chicken and Potato Doughnuts
These Crispy Chicken and Potato Doughnuts are a fun and delicious twist on comfort food. With a crispy, golden-brown crust and a soft, savory filling of seasoned chicken and fluffy mashed potatoes, they're perfect as a snack, appetizer, or party dish!
Equipment
- Mixing Bowl
- Baking Sheet
- Deep Fryer or Heavy-Bottomed Pan
- Slotted Spoon
- Cooling Rack
Ingredients
For the Doughnuts
- 1 cup mashed potatoes cooled
- 1 cup cooked chicken shredded
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 cup shredded cheddar cheese
- 1 tbsp chopped fresh parsley
- 1 egg
- 1/2 cup all-purpose flour
For Coating & Frying
- 2 eggs beaten
- 1 cup breadcrumbs panko or regular
- oil for frying
For Serving (Optional)
- ketchup, garlic aioli, or spicy mayo for dipping
Instructions
- In a large bowl, combine the mashed potatoes, shredded chicken, salt, pepper, garlic powder, onion powder, paprika, cheddar cheese, and parsley. Mix well until evenly combined.
- Add the egg and flour to the mixture and stir until a dough-like consistency forms. Lightly grease your hands and shape the mixture into small rings or doughnut shapes. If the mixture is too sticky, add a bit more flour.
- Dip each doughnut into the beaten eggs, ensuring it's fully coated, then roll it in breadcrumbs for a crispy outer layer. Place them on a tray lined with parchment paper.
- Heat oil in a deep pan to 350°F (175°C). Carefully drop the doughnuts into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
- Serve warm with your favorite dipping sauce and enjoy!
Notes
To store, keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5 minutes.
For a healthier option, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.