Crispy Cheesy Chicken & Potato Doughnuts Step-by-step instructions

Before you start

Before starting, boil the potatoes until fork-tender, then drain and let them cool slightly. Boil or poach the chicken breast until cooked through, then shred it. Dice the carrots and bell peppers, and chop the green onions.

Measure out all ingredients and set up a breading station with three shallow dishes. Have a deep-fry thermometer ready and a large pot or Dutch oven for frying. Make sure the oil is fresh and clean for the best flavor.

Instructions

Dough and Shaping

1. 1Make the dough
   In a large bowl, mash the boiled potatoes until smooth. Add the shredded chicken, carrots, bell peppers, green onions, mozzarella, egg, cornstarch, black pepper, and salt. Knead with your hands until the mixture comes together into a firm, cohesive dough. If it feels too sticky, add a little more cornstarch. Cover and let rest for 10 minutes.
   Look for The dough should hold together when pressed but not be overly sticky.
   Tip For easier shaping, lightly wet your hands with water to prevent sticking.
2. 2Shape the doughnuts
   On a lightly floured surface, roll the dough to about 1/2-inch thickness. Use a large round cutter to cut out circles, then use a small round cutter to cut out the center hole to form doughnut shapes. Re-roll scraps and repeat with the remaining dough.
   Look for Each doughnut should be uniform in thickness so they fry evenly.
   Tip Dip the cutters in flour before each cut to prevent sticking.

The dough should be firm and slightly tacky, holding together without crumbling. When rolled and cut, the rings should retain their shape.

The dough should not stick excessively to your hands or the work surface. If it does, dust with a little flour. The cut doughnuts should look neat and uniform, ready for breading.

Breading and Frying

3. 3Set up the breading station
   Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Working with one doughnut at a time, dredge in flour, shaking off excess, then dip into the egg wash, letting any excess drip off, and finally coat thoroughly with breadcrumbs. Press the breadcrumbs gently to adhere. Repeat with all doughnuts.
   Look for The coating should be even and dry to the touch before frying.
   Tip Use one hand for wet ingredients and the other for dry to keep the coating from clumping.
4. 4Heat the oil
   In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until a deep-fry thermometer reads 360°F (182°C). Adjust the heat to maintain the temperature.
   Look for The oil should shimmer and a small piece of bread should sizzle immediately when dropped in.
   Tip Use a clip-on thermometer to monitor the oil temperature accurately.
5. 5Fry the doughnuts
   Carefully lower a few doughnuts into the hot oil without overcrowding. Fry for about 2 minutes per side, turning once, until deeply golden brown and crispy. The internal temperature of the doughnuts should reach 165°F (74°C) to ensure the chicken is fully cooked. Transfer to a paper towel-lined plate to drain.
   Look for The doughnuts should be golden brown and crisp, with a slight resistance when pressed.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in batches to keep the oil temperature steady and ensure even browning.

The breaded doughnuts should have an even, dry coating. As they fry, they will turn a deep golden brown and float to the surface. The oil should sizzle steadily. The kitchen will fill with a savory aroma. The doughnuts should be crisp to the touch and sound hollow when tapped.

Draining and Serving

6. 6Drain and serve
   Let the fried doughnuts rest on paper towels for a minute to absorb excess oil. Serve hot, while the cheese is still molten and pullable.
   Look for The exterior should be crunchy and the interior moist and cheesy.
   Tip Serve immediately for the best cheese pull experience.

After draining, the doughnuts should be a rich golden brown with a crunchy exterior. When broken open, the cheese should stretch and the filling should be moist and steaming. The interior should be fully cooked, with no raw potato or chicken visible. Serve immediately to enjoy the cheese pull at its best.

Common mistakes

A common mistake is overworking the dough, which can make it tough. Mix just until the ingredients are combined. Another pitfall is frying at too low a temperature, which causes the doughnuts to absorb oil and become greasy.

Maintain the oil at 360°F (182°C) and fry in small batches. Also, avoid overcrowding the pan, as this drops the oil temperature and leads to uneven cooking. Finally, use a slotted spoon to turn the doughnuts gently to avoid breaking the coating.

How to tell it’s done

The doughnuts are done when they are deeply golden brown and crispy on the outside, and the internal temperature reaches 165°F (74°C) to ensure the chicken is fully heated. To check, insert an instant-read thermometer into the thickest part of a doughnut; it should read at least 165°F (74°C).

The cheese should be melted and oozing, and the crust should sound crunchy when tapped. Let them rest for a minute before serving to allow the cheese to set slightly, making them easier to handle.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part