Crispy Cheesy Chicken & Potato Doughnuts

Imagine biting into a golden, crunchy doughnut and finding a molten, stretchy cheese pull with juicy seasoned chicken tucked inside. That's the magic of these Cheesy Chicken & Potato Doughnuts.

They're a playful twist on classic comfort food, combining creamy mashed potatoes with savory chicken and gooey mozzarella, all encased in a crispy, golden crust.

Perfect for parties, game-day snacks, or a fun family dinner, these savory doughnuts are as delicious as they are eye-catching. The contrast of textures—crunchy outside, tender inside—makes every bite irresistible.

These Cheesy Chicken & Potato Doughnuts are a creative way to turn leftover mashed potatoes and cooked chicken into something spectacular. The dough is simple: mashed potatoes bind the chicken and cheese, while cornstarch helps create a firm, shapeable mixture.

After shaping into rings and breading, they're fried to a deep golden brown, resulting in a crispy shell that gives way to a creamy, cheesy center.

The video highlights the dramatic cheese pull, and this recipe delivers that same satisfying experience. Serve them as an appetizer with a dipping sauce, or as a fun main course with a side salad.

Ingredients

Why this recipe works

The combination of mashed potatoes and cornstarch creates a dough that is sturdy enough to hold its shape during frying, yet tender and moist on the inside. The potatoes act as a binder, while the cornstarch absorbs excess moisture, preventing the dough from becoming soggy. This ensures a crisp exterior and a fluffy interior.

Frying at 360°F (182°C) is the sweet spot: it cooks the doughnuts quickly without burning the breadcrumb coating, allowing the cheese to melt fully and the chicken to heat through. The result is a perfectly golden, crunchy crust with a gooey, flavorful center.

Notes and substitutions

For the best texture, use starchy potatoes like Russets or Yukon Golds. They mash smoothly and absorb flavors well. If using leftover mashed potatoes, ensure they are thick and not too wet; if necessary, drain off any excess liquid before using.

The mozzarella provides the iconic stretch, but you can substitute with provolone or fontina for a different flavor. The breadcrumbs can be seasoned with herbs and spices to add extra depth. If you prefer a gluten-free version, use gluten-free breadcrumbs and cornstarch instead of flour for dredging.

• boiled chicken breast: Use rotisserie chicken or leftover roasted chicken, shredded, for extra flavor.
• seasoned breadcrumbs: Plain breadcrumbs mixed with 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp dried oregano.
• mozzarella: Use provolone, fontina, or a mild cheddar for a different cheese pull.
• bell peppers: Finely diced zucchini or celery can replace bell peppers for a similar crunch.

Equipment

• Large pot for boiling potatoes
• Potato masher
• Mixing bowls
• Rolling pin
• 2 round cutters (one large, one small)
• Shallow dishes for dredging
• Deep skillet or Dutch oven
• Deep-fry thermometer
• Paper towels