Looking for a quick, affordable, and incredibly crispy recipe? This chicken with a potato crust is golden and crunchy on the outside, super juicy on the inside – and pairs perfectly with this fresh cucumber salad! Perfect for lunch or dinner, easy to make in a pan, and super crispy without an oven.
Ingredients
- 5–6 potatoes.
- 2 chicken breast fillets.
- Salt and black pepper.
- Olive oil.
- 5 tablespoons flour.
- 5 tablespoons potato starch.
- 3 eggs.
- 3 cucumbers.
- Wine vinegar.
- Oregano.
Instructions
- Peel and grate the potatoes to create the potato crust.
- Season the chicken breast fillets with salt and black pepper.
- Prepare three separate bowls: one with flour, one with potato starch, and one with beaten eggs.
- Coat the chicken breasts first in flour, then dip into the beaten eggs, and finally coat with the potato starch or grated potatoes to form the crust.
- Heat olive oil in a pan over medium heat.
- Fry the coated chicken breasts in the pan until golden and crispy on the outside and cooked through inside.
- For the cucumber salad, slice the cucumbers thinly.
- Mix the cucumber slices with wine vinegar, salt, pepper, and oregano to taste.
- Serve the crispy potato-crusted chicken with the fresh cucumber salad.
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