Amazing 10 Chicken potato chops gold

If you’re looking for a snack that’s crispy on the outside, savory inside, and surprisingly simple to pull together, then these chicken potato chops are about to become your new obsession. I’m Anna, and after years of tinkering in my kitchen, I’m here to share my favorite simple and flavorful chicken recipes designed to make everyday cooking easier and much more joyful for you!

We’re talking about perfectly spiced ground chicken mixed right into smooth mashed potatoes, then breaded and fried until they’re golden brown perfection. Trust me, my experience has taught me that comfort food doesn’t need to be complicated. These chops prove that delicious, hearty appetizers are just minutes away.

Gathering What You Need for Chicken Potato Chops

Getting organized before you start cooking is half the battle, especially when you’re making something that requires a few different steps like these wonderful chicken potato chops. Laying everything out—your potatoes ready to boil, your chicken spices measured—means the process moves smoothly from start to finish. You won’t feel rushed or forget that crucial pinch of cumin!

We need three main groups of items: the potato base, the spiced filling, and the crispy breading station. Don’t worry if you don’t have a huge pantry; these ingredients are pretty standard, but the way we use them is what makes these chops so special.

Essential Ingredients for Flavorful Chicken Potato Chops

For about 10 perfect chicken potato chops, here’s what you need to have ready to go. Remember, using fresh ingredients really makes the flavor pop!

• Potatoes: You’ll need 2 large Russets, peeled and cubed up. We boil these first, so cut them into even pieces so they cook at the same speed.
• Ground Chicken: We need about three-quarters of a pound of ground chicken for the filling.
• Aromatics and Spice: Finely diced onion and minced garlic are essential. Then, grab your cumin, coriander, paprika, pepper, and salt. I always use ground spices here, but if you have fresh cilantro or ginger, you can definitely swap those in later!
• The Breading Trio: Set up three shallow bowls ready for your flour, your two beaten eggs, and your breadcrumbs.
• Frying Oil: You’ll need about 3 cups of a neutral oil like canola or vegetable for that beautiful golden fry.

Equipment Check for Your Chicken Potato Chops Project

You don’t need a ton of fancy gear, but having the right tools makes frying so much safer and easier. Make sure you have a sturdy pot for boiling those potatoes first. Next, you’ll need a good, deep skillet—this is where the magic happens when we fry them up!

Also, grab your potato masher (no lumps allowed!), a regular skillet for cooking the chicken, and please, please make sure you have a reliable meat thermometer. We absolutely have to check that internal temperature to make sure our chicken potato chops are safe and perfectly cooked through.

Step-by-Step Guide to Preparing Chicken Potato Chops

Okay, this is where we turn our organized ingredients into those incredible, crispy chicken potato chops! Follow these steps closely, especially around seasoning and temperature, and you’ll have a show-stopping appetizer ready in no time. We break it down so it’s super manageable, even if you’re new to this.

Cooking the Potatoes and Preparing the Filling

First things first, we need a base for our chops. Get those cubed potatoes into a pot, cover them with cold water, add that teaspoon of kosher salt, and bring it all up to a rolling boil. We want them fork-tender, which usually takes about 12 to 15 minutes. Once they are soft, drain them really well—we don’t want watery potatoes!

While those are boiling, we get the flavor engine running for the chicken filling. This is what makes these chicken potato chops so savory! If you are looking for other ways to use ground chicken, check out this recipe for crispy chicken burgers.

Mashing Potatoes Smoothly

As soon as the potatoes are drained, mash them right away while they are still hot. Don’t overdo it like you’re making soup; we want them smooth but still with a bit of body. If you leave them too lumpy, your chops won’t hold their shape later. Set them aside to cool slightly while we finish the chicken part.

Creating the Spiced Chicken Mixture

Grab a separate skillet and heat that tablespoon of neutral oil over medium heat. Toss in your finely diced onion and minced garlic. Let them soften up for about 3 minutes—you’ll start smelling that amazing aroma! Now, add your ground chicken, cumin, coriander, paprika, pepper, and the remaining half teaspoon of salt. Cook this mixture for about 6 to 8 minutes, breaking up the meat with your spoon until there is absolutely no pink left inside. That’s crucial for safety!

Assembling and Shaping the Chicken Potato Chops

Once the chicken is cooked and has cooled down just a touch (you don’t want to melt your potatoes!), mix it evenly into the mashed potatoes. Stir it really well so the spices distribute throughout. Now, time for shaping! Scoop out the mixture and form about 10 oval patties, aiming for about 1 inch thick. Try to keep them uniform so they all cook evenly later.

The Breading Process for Crispy Chicken Potato Chops

Set up your dredging station: one bowl with flour, one with your two beaten eggs, and the last one with the breadcrumbs. This is the secret to that amazing crunch on our chicken potato chops. Take one patty and dredge it first completely in the flour—shake off the excess! Next, dip it fully into the egg wash. Finally, press it firmly into the breadcrumbs, making sure it’s totally coated on all sides. Press gently so the crumbs stick well.

Pan-Frying for Golden Perfection

Now for the grand finale! Heat your 3 cups of frying oil in that deep skillet until it hits 350°F. This temperature is key—too cool and they get greasy; too hot and the outside burns before the inside is done. Carefully place the breaded patties in the hot oil in batches so you don’t crowd the pan. Fry them for about 3 to 4 minutes per side until they are a deep, beautiful golden brown. Remember, we must ensure they reach an internal temperature of 165°F. Use that thermometer! Once they hit that safety mark, pull them out onto a paper towel-lined plate to drain for just a couple of minutes before serving.

Tips for Success When Making Chicken Potato Chops

Even though these chicken potato chops are easy, a few small details can take them from good to absolutely fantastic. The main things to watch out for are moisture control and heat management. If you nail these two things, you’ll keep getting requests for this recipe!

Achieving the Best Crisp Coating

The biggest structural issue I see happens during the breading. If your coating keeps sliding off, it usually means one of two things: either the potato mixture was too warm, or you didn’t press hard enough into the breadcrumbs. Make sure your filling has cooled down sufficiently before you start dredging. When you press the patty into the breadcrumbs, really pat them on! You want that thick, craggy layer of crumbs to adhere firmly before they hit the oil.

Food Safety and Internal Temperature Checks

Since we are dealing with ground chicken, the internal temperature is non-negotiable. You absolutely must use a thermometer when making these chicken potato chops. Fry them until they hit that 165°F mark. If you’re worried about the outside getting too dark while you wait for the center to catch up, just lower your oil temperature slightly, which will slow down the browning process and give the center time to heat through safely.

Serving Suggestions for Your Chicken Potato Chops

These savory chicken potato chops are fantastic all on their own, but serving them up with a simple side makes them a complete treat. Because they are already rich and crispy, you want something bright to cut through that texture. I always pair them with a quick side salad dressed with a sharp lemon vinaigrette.

For dipping, a cool yogurt sauce works wonders—just mix plain yogurt with a squeeze of lime juice and some finely chopped fresh cilantro or parsley. A side of sweet chili sauce is also a crowd-pleaser if you want a little sweet heat alongside your crispy chops!

Storing and Reheating Leftover Chicken Potato Chops

If you’re lucky enough to have any leftover chicken potato chops—which is rare in my house!—you need to store them correctly so they taste great the next day. The most important rule here is safety: make sure they are cooled down completely and get them into the fridge within two hours of frying. Don’t let them sit on the counter too long!

When storing, avoid airtight containers if you can, especially if you stack them. The steam will get trapped and make them soggy. Instead, layer them in a container lined with paper towels. The paper towels are our little defense against moisture, helping those breaded chicken potato chops stay as crisp as possible until you’re ready for round two.

Reheating is where you really need to pay attention if you want that golden crust back. Popping them in the microwave is a quick way to make them rubbery, and we definitely don’t want that!

• The Best Way: Use an oven or an air fryer. Preheat your oven to about 375°F (190°C). Place the chops on a wire rack set over a baking sheet. This allows air to circulate all around them. Bake for about 8 to 10 minutes, flipping halfway through, until they are hot all the way through and the outside has crisped back up nicely.
• Air Fryer Bonus: If you have an air fryer, that’s even faster! Set it to 350°F and cook for about 5 minutes, checking halfway. It mimics the frying texture perfectly without all the extra oil.

Remember, while these are safe to eat if reheated properly, they will never be *quite* as perfect as when they first came out of the oil, but these methods get you really close! If you are interested in other crispy chicken recipes, see my guide on juiciest baked fried chicken.

Frequently Asked Questions About Chicken Potato Chops

I get so many questions every time I post about these savory little bites! It’s clear these chicken potato chops are a hit, so let’s tackle some of the most common things people ask me when they’re prepping their own batch.

Can I Bake These Chicken Potato Chops Instead of Frying

You totally can bake them if you want to skip the oil, but you need to manage your expectations a little bit. Frying gives you that signature, super-crispy crust that’s hard to beat. If you bake your chicken potato chops—which I recommend doing on a wire rack over a baking sheet at 400°F—the crust will definitely be drier and more bread-like, less shatteringly crisp.

To help them brown, I suggest giving the tops a light spray of cooking oil before they go into the oven. It won’t be the same as frying, but it’s a great lighter option! For more oven-based chicken ideas, check out these baked chicken tenders.

What Fresh Herbs Work Well with This Recipe

The spices we use—cumin and coriander—are fantastic, but fresh herbs really wake up the potato mixture! I adore stirring in about two tablespoons of freshly chopped cilantro right when I mix the chicken and potatoes. It brightens everything up instantly.

If cilantro isn’t your favorite, try fresh parsley or even a little bit of finely minced chives mixed into the potato mash. If you only have dried herbs on hand, remember the rule of thumb: use about one-third the amount of dried herbs as you would fresh. So, 2 tablespoons of fresh parsley would equal about 2 teaspoons dried.

Why Are My Chicken Potato Chops Falling Apart

This is usually down to two quick fixes! First, make sure your mashed potatoes aren’t too wet; drain them really well after boiling. Second, and this is a big one, make sure you let the cooked chicken and potato mixture cool down a bit before you try to shape them. If the mix is too warm or too loose, the patties won’t hold their shape when you try to dredge them. Also, pressing that breadcrumb coating on firmly helps lock everything together before they even hit the hot oil!

Review Your Delicious Chicken Potato Chops

I just know you’re going to love these savory chicken potato chops as much as my family does! They are hearty, flavorful, and surprisingly easy to master. Now that you’ve made them, I’d be thrilled to hear what you thought! You can see more of my favorite recipes on Pinterest.

Jump down below, leave me a star rating, and tell me how they turned out for you. Did you serve them with yogurt sauce or sweet chili? Happy cooking!

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