Crispy Cheesy Chicken & Potato Doughnuts Tips, FAQ & printable recipe

Tips for success

For an extra crispy crust, double-coat the doughnuts: after the first breadcrumb layer, dip them back into the egg wash and then into the breadcrumbs again.

This creates a thicker, crunchier shell that holds up well even after cooling slightly. Make sure to shake off any excess egg between coats to prevent soggy spots.

If the dough feels too wet to shape, chill it in the refrigerator for 15–20 minutes. This firms up the mixture and makes it easier to roll and cut.

Additionally, using a small cookie cutter for the center hole ensures a perfect doughnut shape. Save the center holes and fry them too—they make tasty bite-sized snacks.

Variations

• Spicy Jalapeño Popper: Add 1/4 cup finely chopped pickled jalapeños and 4 oz cream cheese to the dough mixture. Reduce the mozzarella to 1/2 cup and omit the bell peppers. This adds a creamy, spicy kick that pairs well with the crispy coating.
• BBQ Chicken: Toss the shredded chicken with 1/4 cup barbecue sauce before mixing into the potato base. Use smoked cheddar instead of mozzarella and add 1 teaspoon smoked paprika to the breadcrumbs for a smoky flavor.
• Vegetarian Option: Replace the chicken with 1 cup of finely chopped sautéed mushrooms and add an extra 1/2 cup of shredded cheese. Use vegetable broth to boil the potatoes for extra flavor. This version is hearty and satisfying.
• Herb and Garlic: Add 2 tablespoons of chopped fresh parsley and 3 minced garlic cloves to the dough. Use Italian-seasoned breadcrumbs for the coating. This gives a fresh, aromatic flavor that complements the potatoes and cheese.

Storage and make-ahead

Fridge

Store leftover doughnuts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

Freezer

Freeze unbreaded doughnuts for up to 2 months. Thaw overnight in the refrigerator, then bread and fry as directed.

Reheat

Reheat fried doughnuts in a 350°F (175°C) oven for 5-7 minutes until hot and crispy. Avoid microwave to prevent sogginess.

Store leftover doughnuts in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until crisp. Avoid microwaving, as it will make the coating soggy.

You can prepare the dough and shape the doughnuts up to a day in advance. Place the shaped, unbreaded doughnuts on a parchment-lined baking sheet, cover, and refrigerate.

When ready to cook, bread and fry as directed. You can also freeze the unbreaded doughnuts for up to 2 months; thaw in the refrigerator overnight before breading and frying.

Serving ideas

Serve these doughnuts hot as an appetizer with a side of marinara sauce, ranch dressing, or a spicy aioli for dipping. They also pair wonderfully with a crisp green salad or coleslaw. For a fun presentation, arrange them on a platter with extra chopped green onions and a sprinkle of flaky sea salt.

For a main course, serve two doughnuts per person alongside roasted vegetables or a light soup.

The doughnuts are satisfying on their own, but the contrast of crunchy exterior and creamy interior makes them a memorable centerpiece. They're also great for brunch—serve them with a fried egg on top for an indulgent twist.

Frequently asked questions

Recipe card

Crispy Cheesy Chicken & Potato Doughnuts

Prep 30 minCook 25 minRest 10 minTotal 1 h 5 minServes 8

Ingredients

• 6 large boiled potatoes
• 1 lb shredded boiled chicken breast
• 1/2 cup boiled diced carrots
• 1/2 cup chopped bell peppers
• 1/2 cup chopped green onions
• 1 cup shredded mozzarella cheese
• 1 large egg
• 3 tbsp cornstarch
• 1 tbsp black pepper
• 1 tsp salt
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups seasoned breadcrumbs
• 4 cups vegetable oil, for frying

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Sugar

4 g

Sodium

800 mg

Automatic estimate from the ingredient list, not laboratory-verified.