These crispy chicken and potato doughnuts are the ultimate savory snack! Imagine a golden, crunchy exterior giving way to a fluffy, flavorful filling packed with tender chicken and creamy potatoes. Perfect for an indulgent appetizer, party snack, or even a fun twist on dinner, these doughnuts will have everyone reaching for seconds!
Why You’ll Love This Recipe
- Crispy and Crunchy: The perfect golden crust with a tender, flavorful inside.
- Savory Delight: A unique take on traditional doughnuts with a hearty, umami-packed filling.
- Easy to Make: Simple ingredients, quick prep, and easy frying make this a hassle-free recipe.
- Perfect for Any Occasion: Whether it’s a game day treat, a fun family snack, or an exciting party dish, these doughnuts will steal the show!
Ingredients
- Chicken (Shredded or Minced) – The heart of the filling, adding protein and savory goodness.
- Potatoes (Mashed) – For a creamy and fluffy texture.
- Cheddar Cheese (Grated) – Melts beautifully into the mixture for extra flavor.
- Garlic (Minced) – Adds an aromatic, savory depth.
- Onion (Finely Chopped) – Enhances the taste with a mild sweetness.
- Flour – Helps bind the ingredients together.
- Eggs – Adds structure and keeps the dough together.
- Breadcrumbs (Panko or Regular) – Creates the crispy, golden crust.
- Milk – Adds moisture to the dough.
- Baking Powder – Gives the doughnuts a light, airy texture.
- Salt & Pepper – Enhances all the flavors.
- Paprika or Cayenne (Optional) – A touch of spice for extra kick.
- Oil (For Frying) – Ensures a crispy, golden exterior.
“Exact measurements will be in the recipe card below!”
How to Make Crispy Chicken and Potato Doughnuts
Step 1: Prepare the Filling
- In a mixing bowl, combine mashed potatoes, shredded chicken, garlic, onion, cheese, salt, pepper, and paprika (if using). Mix until well combined.
Step 2: Make the Dough
- In another bowl, whisk together flour, baking powder, eggs, milk, and a pinch of salt. Stir until smooth, then fold in the chicken-potato mixture to form a sticky dough.
Step 3: Shape the Doughnuts
- Lightly flour your hands and shape the dough into small rings or traditional doughnut shapes.
- Dip each doughnut in breadcrumbs for an extra crispy crust.
Step 4: Fry to Perfection
- Heat oil in a deep pan to 350°F (175°C).
- Fry the doughnuts in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on paper towels.
Step 5: Serve and Enjoy!
- Let them cool slightly before serving. Pair with your favorite dipping sauces!
Pro Tips for Making Crispy Chicken and Potato Doughnuts
- Chill the Dough: Let the mixture sit in the fridge for 15-20 minutes to make shaping easier.
- Don’t Overcrowd the Pan: Fry in small batches to keep the temperature steady and ensure even cooking.
- Experiment with Fillings: Add jalapeños, chopped herbs, or even a touch of hot sauce to customize the flavor.
- Use a Doughnut Cutter: If you want perfect rings, use a doughnut cutter or shape with your hands.
How to Serve Crispy Chicken and Potato Doughnuts
- With Dipping Sauces: Try garlic aioli, spicy mayo, or a tangy barbecue sauce.
- As a Side: Pair with a fresh salad for a fun and hearty meal.
- For Brunch: Serve alongside eggs and fresh fruit for a savory-sweet contrast.
- On a Party Platter: Perfect for game nights, gatherings, or a creative snack board!
Make Ahead and Storage
Storing Leftovers
- Keep in an airtight container in the fridge for up to 3 days.
Freezing
- Freeze uncooked doughnuts on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Fry straight from frozen—just add a minute or two to the cooking time.
Reheating
- Oven: Reheat at 350°F (175°C) for 8-10 minutes.
- Air Fryer: Crisp them up at 375°F (190°C) for 5-7 minutes.
- Microwave: Not recommended as they may lose crispiness.
FAQs Crispy Chicken and Potato Doughnuts
Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through for even crispiness.
Can I make
** these gluten-free?**
Absolutely! Use gluten-free flour and breadcrumbs for a GF version.
What kind of chicken works best?
Shredded rotisserie chicken is great for convenience, but you can also use ground chicken or finely chopped cooked chicken.
Can I add other ingredients to the filling?
Yes! Try adding cooked bacon, spinach, or sun-dried tomatoes for a unique twist.
These Crispy Chicken and Potato Doughnuts are a must-try for anyone who loves a fun, flavorful, and crispy snack! Whether you’re making them for a party, a cozy night in, or just to satisfy a craving, these doughnuts will not disappoint. Happy cooking!
More Delicious Recipes to Try
If you enjoyed these Crispy Chicken and Potato Doughnuts, why not explore more mouthwatering recipes? For a fun and easy snack, check out Potato Chips: Delicious and Easy to Make—a crunchy treat that pairs perfectly with your favorite dips. Looking for a heartier dish? This String Bean Chicken Panda Express recipe is a quick and flavorful option for any meal. If you love creamy and comforting meals, don’t miss this Creamy Tuscan White Bean Skillet—a perfect balance of richness and nutrition. For a creative twist on pasta, try this Butter Bean Lasagna, a unique and satisfying dish. And if you’re in the mood for a tropical-inspired meal, this Rasta Pasta Recipe with Coconut Milk brings bold flavors to your table.
Crispy Chicken and Potato Doughnuts
Equipment
- Mixing Bowls
- Deep Fryer or Pan
- Doughnut Cutter (Optional)
Ingredients
Filling
- 1 cup shredded chicken cooked
- 1 cup mashed potatoes
- 1/2 cup cheddar cheese grated
- 1 clove garlic minced
- 1/4 cup onion finely chopped
Dough
- 1 cup flour
- 1 tsp baking powder
- 1 egg beaten
- 1/4 cup milk
- 1 cup breadcrumbs panko or regular
- 1/2 tsp salt
- 1/4 tsp paprika or cayenne optional
- as needed oil for frying
Instructions
- In a mixing bowl, combine mashed potatoes, shredded chicken, garlic, onion, cheese, salt, pepper, and paprika (if using). Mix until well combined.
- In another bowl, whisk together flour, baking powder, eggs, milk, and a pinch of salt. Stir until smooth, then fold in the chicken-potato mixture to form a sticky dough.
- Lightly flour your hands and shape the dough into small rings or traditional doughnut shapes. Dip each doughnut in breadcrumbs for an extra crispy crust.
- Heat oil in a deep pan to 350°F (175°C). Fry the doughnuts in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Let them cool slightly before serving. Pair with your favorite dipping sauces!