My hash brown chicken cravings come in the winter when its cold out. I love hashbrowns as they're totally a comfort food to me. The fun thing is you can fry or bake this chicken; it's up to you.
I love hashbrowns and when I have no time to grate them, I pick up my favorite Simply Potatoes Shredded Hash Browns in the refrigerated dairy/egg aisle. I make many delicious dishes with these potatoes and absolutely love the results.
HASH BROWN CHICKEN RECIPE
4 chicken breasts*
1 bag Simply Potatoes® Shredded Hash Browns
1/2 cup cornstarch
oil - for frying
1/2 tsp cayenne pepper (optional)
In a small bowl add cornstarch, cayenne pepper and mix well. Set aside. Place a few sheets of paper towel (or small towel) down and place the hash browns and spread them out. Start at one end and roll them out to extract any moisture left in them. Unroll and put hash browns in a shallow bowl. Whip up eggs in a bowl.
Line up in order:
1. Dredge in cornstarch
2. Dip in whipped eggs
3. Place in the dried hash brown and press on if needed. If you are afraid the hash browns will fall off, put the hash brown covered chicken pieces in the freezer for 30 minutes so it stays on when cooking.
If you are not frying, preheat the oven to 375 degrees and bake for 25 to 30 minutes or until juices run clear. Season with salt and pepper to taste.
Heat 1 to 2 inches of oil in a heavy pan (cast iron) to 350 degrees. Do not crowd the pieces and fry each side 2-3 minutes (depending on the thickness of the chicken). Place on paper towels to drain. Season with salt and pepper to taste.
*You may pound the chicken breasts out so they cook faster or make them into chicken fingers or chicken tenders.
Now you have made it and wonder what to dip the chicken into (if you are a dipper).
I have a delicious sweet, slightly spicy sauce that is perfect. This hashbrown chicken is great dipped in maple syrup and honey too.
Another option is serving with gravy. Mmmmm.
If you like coconut dishes, please check out my popular Coconut Fish/Seafood recipes.