Hashbrown Chicken

Name: Hashbrown Chicken
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: McCormick® Smoked Paprika; Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Black Pepper, Ground; San Francisco Salt Company Sea Salt, Pure & Natural; Chosen Foods 100% Pure Avocado Oil; McCormick Gourmet™ Organic Onion Powder; El Guapo Garlic Powder; Chicken Breast Skewer; Turtles Egg; Colo-Pac Produce Extra Large Bakers Russet Potatoes; Morton Sea Salt, Coarse

Serves 4

45 mins prep

0 mins total

A flavorful and juicy dish where chicken breasts are coated with shredded potatoes and fried to perfection. Despite not being a fan of fried food, these crispy hashbrown-coated chicken are worth making for a delicious meal.

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0 servings

tbsppaprika

cupflour

tspblack pepper

pinchfine sea salt

cupavocado oil

tbsponion powder

tbspgarlic powder

lbchicken breast

egg

lbpotato

tbspcoarse sea salt

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1. Shred potatoes or grind to fine bits in a food processor. Rinse and then squeeze dry in a towel.

2. Pound chicken breasts thin.

3. Mix flour together with sea salt, paprika, garlic powder, onion powder, and black pepper.

4. Coat chicken with flour, then dredge in egg wash.

5. Coat chicken with potatoes shreds and set aside while you cover remaining chicken.

6. Heat oil to 325°F-350°F. Fry chicken until golden brown on both sides. Let rest on a rack while you fry rest of chicken.

7. Slice chicken and sprinkle with flaky sea salt. Serve and enjoy!