Crispy Chicken and Potato Doughnuts

Why You’ll Love This Recipe

crispy chicken nugget tucked inside a fluffy potato doughnut. Sounds wild, right? But trust me, it’s a match made in heaven. I’ve been tinkering with recipes for two decades, and this one’s a standout crunchy, cozy, and downright addictive. Whether you’re hosting a game night or just craving something new, these crispy chicken and potato doughnuts are about to become your go-to. They’re the perfect blend of savory and satisfying, with a twist that’ll have everyone asking for seconds.

Pure Comfort

There’s nothing like sinking your teeth into a warm, pillowy doughnut made with mashed potatoes, only to hit that crispy, seasoned chicken surprise inside. It’s comfort food with a capital “C” the kind that makes you feel all warm and fuzzy, no matter how chaotic your day’s been. The subtle sweetness of the potato plays off the savory chicken like they were meant to be together. Honestly, it’s a hug in edible form.

Ingredients About Crispy Chicken and Potato Doughnuts

What You Need

Here’s what you’ll round up from your kitchen (or the store—treat yourself!):

• For the Potato Doughnuts:
  • 2 medium potatoes (aim for about a cup of mash)
  • 1 cup all-purpose flour (plus a little extra for dusting)
  • 1 tsp baking powder
  • 1 egg (room temp works best)
  • 2 tbsp milk
  • 1 tbsp sugar (just a touch of sweetness)
  • 1/2 tsp salt
  • Oil for frying (peanut or canola are my faves)
• For the Crispy Chicken:
  • 1 boneless chicken breast (around 8 oz nice and plump)
  • 1/2 cup flour
  • 1 tsp paprika (for that smoky vibe)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten
  • 1 cup breadcrumbs (panko for extra crunch!)
  • More oil for frying

Time to Cook

• Prep Time: 30 minutes (less if you’re a multitasker like me)
• Cook Time: 20 minutes
• Total Time: 50 minutes
  This isn’t a “set it and forget it” dish, but it’s quick enough to whip up without feeling like a chore. Perfect for a lazy Sunday or a busy weeknight when you need a win.

Steps to Make For Crispy Chicken and Potato Doughnuts

1. Cook Those Spuds: Peel and chop your potatoes, then boil them in salted water until they’re soft about 15 minutes. Mash ‘em up smooth and let them cool a bit. Hot potatoes can mess with your dough, so patience here pays off.
2. Dough Time: Mix the mashed potatoes with flour, baking powder, egg, milk, sugar, and salt. Stir until it comes together into a soft, slightly sticky dough. Roll it out to about 1/2-inch thick and cut rounds I use a glass, but a doughnut cutter’s even better.
3. Chicken Prep: Slice that chicken breast into thin, bite-sized pieces think small enough to fit inside your doughnuts. Sprinkle with salt and pepper to wake up the flavor.
4. Breading Station: Set up three bowls: flour mixed with paprika and garlic powder, beaten egg, and breadcrumbs. Dredge each chicken piece in flour, dip it in egg, then coat it in crumbs. Pro tip: press the breadcrumbs on firmly for max crunch.
5. Fry the Chicken: Heat some oil in a skillet over medium heat. Fry the chicken for 3-4 minutes per side until it’s golden and cooked through. Drain on paper towels nobody likes greasy bites.
6. Doughnut Fry: In a deep pot, heat oil to 350°F (a thermometer’s your friend here). Fry the potato dough rounds for 2-3 minutes per side until they’re puffed and golden. Drain well.
7. Assemble the Magic: Slice each doughnut in half like a tiny sandwich, tuck a piece of crispy chicken inside, and press lightly. Boom pure bliss in every bite.

Make It Perfect Crispy Chicken and Potato Doughnuts

Want next-level crispiness? Double-fry the chicken: once at 325°F for 2 minutes, let it rest, then finish at 375°F. For the dough, keep an eye on moisture too wet, and it’ll fall apart. Add flour a spoonful at a time if needed. It’s all about that balance.

Mix It Up

This recipe’s begging for your personal spin. Swap the chicken for spicy sausage, or drizzle some hot honey on top for a sweet-heat combo. I’ve even tossed some cheddar into the dough for a cheesy twist highly recommend.

Perfect Partners

These beauties shine with a zesty coleslaw or a cool ranch dip on the side. Sweet potato fries? Yes, please. Wash it down with an icy lemonade it cuts through the richness like a dream.

Busy Day Hero

When life’s hectic, this recipe swoops in to save the day. Prep the components ahead, then fry everything up in under 30 minutes. It’s hearty, it’s fast, and it feels like a treat without the fuss.

Work Ahead

Get a head start by mashing the potatoes or breading the chicken the night before. Store ‘em in the fridge, and when it’s go-time, you’re halfway there. The dough can chill for a few hours too—just let it warm up a bit before rolling.

Save Some For Later

Got leftovers? Pop them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep that crunch microwaves are the enemy of texture here.

Everyone’s Happy

Kids go nuts for the doughnut vibe, adults love the gourmet flair, and even the pickiest eaters can’t say no to crispy chicken. It’s a rare dish that brings the whole table together.

Good For You Too

Potatoes pack potassium and fiber, and chicken’s a solid protein boost. Fry smart with a lighter oil like avocado, and you’ve got a treat that’s indulgent without being a total guilt trip.

Easy Clean Up

One pot for frying keeps the mess in check I’m all about that. Lay down some parchment while rolling dough, and cleanup’s a breeze. More time to enjoy your creation!

Switch It Up

Try air-frying at 375°F for 10-12 minutes if you’re cutting oil. Or shape the dough into mini balls for poppable bites perfect for parties.

Simply Perfect

No fancy gadgets or rare ingredients here just good, honest food that punches above its weight. The crispy-tender combo is what makes it unforgettable.

FAQs About Crispy Chicken and Potato Doughnuts

1. Can I bake instead of fry?

Totally! 400°F for 15-20 minutes, flipping halfway. It won’t be as crispy, but it’s still delicious.

2. No doughnut cutter?

Grab a glass and a bottle cap works like a charm.

3. Sweet potatoes work?

Oh yeah they add a sweet twist that’s amazing with spicy chicken.

4. How do I keep chicken juicy?

Cook to 165°F internally no more and pull it off the heat fast.

5. Freezer-friendly?

Freeze the fried parts separately for a month; reheat in the oven.

6. Best frying oil?

Peanut or veggie oil high heat, neutral taste.

7. Gluten-free option?

Use a 1:1 GF flour blend and GF breadcrumbs easy peasy.

Conclusion

Crispy Chicken and Potato Doughnuts are the kind of recipe that sticks with you fun, flavorful, and a little bit genius. After 20 years of blogging, I can tell you this one’s a keeper. It’s simple enough for a weeknight, special enough for a crowd, and flexible enough to make your own. Give it a whirl you’ll be hooked from the first bite.