Crispy Potato Chicken Donuts with Mozzarella Pull Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use panko breadcrumbs rather than fine breadcrumbs. Panko’s large, airy flakes create a shatteringly crisp coating that stays crunchy even after the donuts cool slightly.

Press the panko firmly onto the surface to ensure it adheres well. If you have time, let the breaded donuts rest in the fridge for 10 minutes before frying—this helps the coating set.

When frying, use a deep, heavy pot like a Dutch oven to maintain a steady oil temperature. Don’t crowd the pot; fry in batches of 2-3 donuts at a time. Use a slotted spoon to turn them gently.

After frying, drain on a wire rack rather than paper towels to keep the bottoms crisp. If making ahead, reheat in a 375°F oven for 5-7 minutes to restore crispiness.

Variations

• Spicy Chorizo Version: Replace the chicken with cooked and crumbled chorizo sausage. Add a minced jalapeño to the potato mixture for extra heat. The chorizo adds a smoky, spicy flavor that pairs beautifully with the gooey mozzarella.
• Vegetarian Mushroom Version: Swap the chicken for finely chopped sautéed mushrooms and add a splash of soy sauce for umami. The mushrooms provide a meaty texture and earthy flavor that stands up well to the cheese and crispy coating.
• Loaded Baked Potato Version: Add crispy bacon bits, shredded cheddar cheese, and chopped chives to the potato mixture. Use cheddar instead of mozzarella for a sharp, tangy melt. This version tastes like a loaded baked potato in donut form.
• Buffalo Chicken Version: Toss the shredded chicken in buffalo sauce before mixing with the potatoes. Use blue cheese crumbles instead of mozzarella for a tangy, creamy filling. Serve with ranch or blue cheese dip for a game-day favorite.

Storage and make-ahead

Fridge

Store fried donuts in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crispiness.

Freezer

Freeze unbreaded or breaded donuts on a baking sheet, then transfer to a freezer bag for up to 3 months.

Reheat

Reheat fried donuts in a 375°F oven for 5-7 minutes, or until hot and crispy. Avoid microwaving to preserve the crunch.

Store leftover donuts in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy. Avoid microwaving, as it makes the crust soggy. The donuts can also be frozen before frying—see make-ahead instructions.

The donuts can be fully assembled and breaded, then frozen on a baking sheet until solid. Transfer to a zip-top bag and freeze for up to 3 months. Fry directly from frozen, adding 1-2 minutes to the cooking time. Alternatively, fry the donuts and let them cool completely, then freeze in a single layer. Reheat in a 375°F oven for 8-10 minutes.

Serving ideas

Serve these donuts hot, straight from the fryer, for the most dramatic cheese pull. They’re fantastic as a main dish with a crisp green salad or roasted vegetables.

For a fun appetizer, cut them into wedges and serve with a garlic dip or your favorite hot sauce. The contrast of crunchy exterior and molten center makes them a hit at parties and game-day spreads.

If you want to make a meal of it, pair the donuts with a simple coleslaw or pickled vegetables to cut through the richness. They also work well with a dollop of sour cream or a squeeze of lemon.

Leftover donuts can be chopped and added to salads or grain bowls for a tasty protein boost. However, they are best enjoyed fresh, while the cheese is still gooey.

Frequently asked questions

Recipe card

Crispy Potato Chicken Donuts with Mozzarella Pull

Prep 25 minCook 19 minRest 15 minTotal 59 minServes 6

Ingredients

• 6 large boiled potatoes, peeled
• 1 lb shredded cooked chicken
• 1/2 cup boiled diced carrots
• 1/2 cup diced bell peppers
• 1/4 cup chopped scallions
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz mozzarella cheese, cut into 1/2-inch cubes
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 4 cups vegetable oil, for frying

Instructions

1. In a large bowl, mash the boiled potatoes until smooth. Add the shredded chicken, diced carrots, bell peppers, scallions, garlic powder, salt, and black pepper. Mix until well combined.
2. Divide the mixture into 6 equal portions. Shape each portion into a thick round disc. Press a cube of mozzarella into the center of each disc, then wrap the mixture around it, forming a ball. Flatten slightly and poke a hole through the center to create a donut shape.
3. Place the shaped donuts on a parchment-lined baking sheet and refrigerate for 15 minutes. This helps them hold their shape during breading and frying.
4. Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Remove the chilled donuts from the refrigerator. Working one at a time, coat each donut in flour, dip in egg, then coat thoroughly with panko, pressing gently to adhere.
5. In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
6. Carefully lower 2-3 donuts into the hot oil. Fry for 4 minutes, turning occasionally, until deep golden brown and crispy on all sides. Use a slotted spoon to transfer to a wire rack to drain.
7. Let the fried donuts rest on a wire rack for 2 minutes. Serve warm with garlic dip if desired.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

26 g

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