Hash Brown Crusted Chicken
Hash brown crusted chicken is a creative twist on fried chicken that swaps traditional breadcrumbs for a crispy shredded potato and cheese crust, cooked to golden perfection in an air fryer.
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Hash brown crusted chicken is a creative twist on fried chicken that swaps traditional breadcrumbs for a crispy shredded potato and cheese crust, cooked to golden perfection in an air fryer.
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Prices vary by store
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Thaw shredded hash browns if frozen. Place them in a clean kitchen towel and squeeze out as much liquid as possible to ensure a crispy crust.
In a shallow bowl, combine the dried hash browns, shredded mozzarella, and grated parmesan cheese. Mix well and set aside.
Prepare the dredging stations. In a second shallow bowl, add the all-purpose flour. Season it with half of the paprika, garlic powder, onion powder, black pepper, and salt, then whisk to combine.
In a third shallow bowl, crack the eggs. Add the creole mustard and the remaining half of the seasonings (paprika, garlic powder, onion powder, black pepper, salt). Whisk until well combined.
Take a thin-sliced chicken breast and dredge it in the seasoned flour, making sure to coat both sides and shake off any excess.
Dip the floured chicken into the seasoned egg wash, allowing excess to drip off.
Firmly press the chicken into the hash brown and cheese mixture, ensuring a thick, even coating on both sides.
Place the coated chicken pieces in a single layer in your air fryer basket.
Lightly spray the tops of the chicken with cooking spray or drizzle with oil.
Air fry at 400°F (200°C) for 12-15 minutes.
Carefully flip the chicken pieces.
Continue to air fry for another 10-12 minutes, or until the crust is golden brown and crispy, and the chicken is cooked through.
Remove the chicken from the air fryer, sprinkle with flaky sea salt to taste, and serve hot.
Refrigerate leftovers in an airtight container up to 3 days. Reheat in the air fryer at 350°F for 5–7 minutes to restore crispiness.
air fryer · meat thermometer · shallow bowls for dredging
Yes. Bake on a lined sheet at 400°F for 15–18 minutes until the crust is golden and chicken reaches 165°F internally. Results will be less crispy than air fryer.
Excess moisture prevents the crust from crisping and makes it soggy. Squeezing removes water so the coating adheres and browns properly.
Pound or slice to roughly 1/2-inch thickness so they cook through evenly in 12–15 minutes without drying out.
Yes. Coat chicken and refrigerate up to 4 hours before air frying. Add 1–2 minutes to cook time if cooking straight from cold.
Use a meat thermometer; chicken is done when the thickest part reaches 165°F. The crust should be golden brown and firm to the touch.
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