Easiest Way to Prepare Fried Chicken Coated with Shredded Potato in A Minutes for Beginners

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, fried chicken coated with shredded potato. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Fried Chicken Coated with Shredded Potato is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Fried Chicken Coated with Shredded Potato is something that I’ve loved my entire life. They’re fine and they look wonderful.

Cast-Iron Skillet Chicken and Vegetables DinnerYummly. baby carrots, grapeseed oil, chopped fresh. Crunchy fried chicken tenders, coated in garlic flavored mashed potato flakes before frying, make a quick, easy main dish or snack. I used instant loaded baked potatoes and added shredded cheddar cheese to mix.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have fried chicken coated with shredded potato using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fried Chicken Coated with Shredded Potato:

1. Get 300 grams Chicken (thigh or breast)
2. Make ready 1 large Potato
3. Get 1 tbsp each Cake flour and katakuriko
4. Prepare 1 tsp Grated garlic
5. Prepare 1 Salt and pepper
6. Get 1 Frying oil

Stir-Fried Shredded Potato is a common dish in China. The secret is how to make the potato turn crunchy instead of soft. Stir fry Shredded Potatoes is a common appetizer across China. When I was first introduced to this dish, I was wondering what makes this potato dish so special?

Instructions to make Fried Chicken Coated with Shredded Potato:

1. Cut the chicken into bite-sized pieces and season with the garlic, salt and pepper.
2. Peel the potato and finely shred with a knife or a slicer. Add the cake flour, katakuriko and 1 tablespoon of water (not listed) and mix quickly.
3. Coat the chicken with the potato mixture from Step 2.
4. Heat oil in a pan and deep fry the chicken from Step 3 over medium heat.
5. Turn the pieces over occasionally and fry until it's a nice even golden brown all over. Drain the oil.
6. Transfer to a serving dish.

In this lighter take on classic fried chicken, you'll achieve that juicy flavor and crispy texture by baking chicken thighs coated with egg and panko breadcrumbs. It's the perfect partner for oven-steamed collard greens, roasted potatoes, and our irresistible barbecue mayo. Stir-fried shredded potato with Sichuan peppercorn and dried chili peppers—炝炒土豆丝. Potatoes are the most humble vegetables in China. Unlike western smashed potatoes or chips, we love to make a quick stir fry, a simple salad or a famous street food style.

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