Crispy Potato Chicken Donuts with Mozzarella Pull

Imagine a golden, shatteringly crisp crust that gives way to a soft, savory potato and chicken filling, and then—a river of molten mozzarella stretches as you pull it apart. These crispy potato and chicken savory donuts are the ultimate fun dinner or party snack.

They’re surprisingly simple to make, using everyday ingredients, and the cheese pull is absolutely insane. Whether you’re feeding a crowd or just want a special treat, these donuts deliver on crunch, flavor, and sheer wow factor.

These savory donuts take the beloved potato and chicken combo and turn it into a playful, hand-held meal. The mashed potato base keeps the inside moist and tender, while the shredded chicken adds hearty protein and savory depth. A ring of mozzarella is hidden in the center, melting into a gooey, stretchy pocket as the donut fries.

Coated in panko and fried until deeply golden, each bite offers a satisfying crackle followed by a creamy, cheesy center. Serve them as a main dish with a side salad or as an appetizer at your next gathering—either way, they’ll disappear fast.

Ingredients

Why this recipe works

The combination of mashed potatoes and shredded chicken creates a filling that is both cohesive and flavorful. The potatoes act as a binder, holding the mixture together without needing extra eggs or flour, while the chicken adds texture and substance.

When fried, the outside forms a crisp crust, but the inside stays moist and tender, thanks to the potato’s natural starch and the chicken’s juices.

The mozzarella is the star of the show. Placed in the center of each donut, it melts into a molten pocket that stretches dramatically when you pull the donut apart.

The panko breadcrumb coating provides an exceptionally crunchy exterior that contrasts beautifully with the soft interior. Frying at the right temperature ensures the crust develops quickly, sealing in the filling and preventing the cheese from leaking out.

Notes and substitutions

Use starchy potatoes like russets or Yukon Golds for the best texture. Boil them until fork-tender, then mash thoroughly to avoid lumps. If the mixture feels too wet, add a little more mashed potato or a sprinkle of breadcrumbs to help it hold together. The shredded chicken should be well-drained and not too saucy, or it will make the mixture soggy.

For the cheese, use a good melting mozzarella—low-moisture mozzarella works best because it melts smoothly without becoming watery. Cut the cheese into cubes rather than shredding it, so it stays in a distinct pocket. If you prefer a spicier kick, add some chopped jalapeños or a pinch of cayenne to the potato mixture. The donuts can be shaped ahead of time and chilled until ready to fry.

• Shredded cooked chicken: Use leftover rotisserie chicken or turkey for a quick swap. For a vegetarian version, substitute with mashed chickpeas or extra potatoes.
• Panko breadcrumbs: Regular breadcrumbs or crushed cornflakes work, but panko gives the crispiest crust.
• Mozzarella: Use provolone or Monterey Jack for a different melt, but mozzarella gives the classic stretch.
• Boiled potatoes: Russet or Yukon Gold both work; Yukon Golds add a buttery flavor.

Equipment

• Large pot for boiling potatoes
• Potato masher
• Large mixing bowl
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Deep skillet or Dutch oven
• Wire rack