Hashbrown Chicken | Jake Widmann

Jake Widmann

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

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Hashbrown Chicken

Serves 445 mins prep

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.

0 servings

What you need

tbsp paprika

cup flour

tsp black pepper

San Francisco Salt Company Sea Salt, Pure & Natural

pinch fine sea salt

cup avocado oil

tbsp onion powder

tbsp garlic powder

lb chicken breast

egg

Colo-Pac Produce Extra Large Bakers Russet Potatoes

lb potato

tbsp coarse sea salt

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Instructions

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!