Crispy Chicken Mozzarella Potato Doughnuts Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use low-moisture mozzarella and do not overmix the dough, which can break down the cheese. Fry the doughnuts in small batches and keep the oil temperature consistent.

If you are making a large batch, keep the fried doughnuts warm on a baking sheet in a 200°F oven while you fry the rest. This ensures they stay crisp and hot.

To test the oil temperature without a thermometer, drop a small piece of bread into the oil; it should sizzle and turn golden in about 60 seconds.

When shaping the doughnuts, lightly oil your hands to prevent sticking. If the dough becomes too soft after shaping, chill the shaped rings for 10 minutes before frying. This helps them hold their shape.

Variations

• Spicy Jalapeño: Add 1-2 finely chopped jalapeños and a pinch of cayenne to the dough for a spicy kick. Serve with a cooling ranch or blue cheese dip to balance the heat.
• Bacon Cheddar: Swap the mozzarella for sharp cheddar and add 1/2 cup cooked, crumbled bacon. The smoky flavor pairs beautifully with the chicken and potatoes.
• Herb and Garlic: Add 2 cloves of minced garlic and 2 tablespoons of chopped fresh herbs like parsley, chives, or dill to the dough. This adds a fresh, aromatic note.
• Buffalo Chicken: Toss the shredded chicken in 1/4 cup of buffalo sauce before mixing into the dough. Reduce the salt slightly and serve with blue cheese dressing.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to restore crispness.

Freezer

Freeze uncooked shaped doughnuts on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1-2 minutes to the cooking time.

Reheat

Reheat cooked doughnuts in a 350°F oven or air fryer for 5-7 minutes until hot and crispy. Avoid microwaving.

Store leftover doughnuts in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer at 350°F for 5-7 minutes to restore crispness. They can also be reheated in a skillet with a little oil. Avoid microwaving, as it makes them soggy.

The dough can be prepared up to 24 hours in advance and kept refrigerated. Shape the doughnuts and place them on a parchment-lined baking sheet, cover, and refrigerate. Fry them just before serving. You can also fry the doughnuts fully and reheat them, but they are best when freshly fried.

Serving ideas

Serve the doughnuts hot, straight from the fryer, with a side of marinara sauce, ranch dressing, or a spicy aioli for dipping.

They also pair well with a crisp green salad or coleslaw to balance the richness. For a fun presentation, arrange them on a platter with extra mozzarella on top and a sprinkle of fresh herbs.

These doughnuts are versatile enough for any occasion. Cut them in half and stuff with more cheese or veggies for a sandwich-like treat.

They also make great party appetizers — just make them smaller and serve with toothpicks. However you serve them, the cheese pull is the highlight, so make sure everyone gets one fresh and hot.

Frequently asked questions

Recipe card

Crispy Chicken Mozzarella Potato Doughnuts

Prep 25 minCook 4 minTotal 29 minServes 6

Ingredients

• 6 large boiled potatoes, mashed
• 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 egg
• 3 tbsp cornstarch
• 1 tbsp black pepper
• 1 tsp salt
• Oil for frying, to taste

Instructions

1. In a wide bowl, mash the boiled potatoes until smooth. Add the shredded chicken, diced carrots, bell peppers, green onions, mozzarella, egg, cornstarch, black pepper, and salt. Use your hands to knead everything into a firm, cohesive dough. If the mixture feels too soft, add a little more cornstarch; if too dry, add a splash of water.
2. Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten slightly and poke a hole through the center with your finger, shaping into a doughnut ring. Make sure the hole is wide enough so it doesn't close during frying. Place the shaped doughnuts on a plate.
3. Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until a deep-fry thermometer reads 360°F (182°C). Carefully lower the doughnuts into the hot oil, working in batches to avoid crowding. Fry for about 2 minutes per side, until deeply golden and crispy all over.
4. Using a slotted spoon, transfer the fried doughnuts to a plate lined with paper towels to drain. Check that the internal temperature of the chicken reaches 165°F (74°C) using an instant-read thermometer. Let them rest for a minute before serving.
5. Serve the doughnuts immediately while they are hot, so the mozzarella stays molten and stretchy. Tear one open to show the cheese pull. They are best enjoyed fresh, but you can keep them warm in a low oven for up to 15 minutes.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

38 g

Fat

18 g

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