Chicken Potato Rings
If you're looking for a crowd pleaser or snack, these potato chicken rings are perfect for you. They are made with a few simple ingredients and, believe it or not, incredibly crunchy and delicious. Give them a try and the crowd will go wild.
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- 1 large cubed chicken breast (boneless skinless) (You can also use thighs.)
- 1 large boiled and cubed potato
- 1/2 small chopped white onion
- 2 medium chopped green onions
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 3 cloves garlic
- 500 milliliters oil for frying (You many need more depending on what you fry the rings in.)
- 1 cup corn starch
- 2 large eggs
- 1 1/2 cup bread crumbs
Add the chicken, potato, green onion, white onion, garlic, salt, and pepper to a food processor. Pulse until well combined. You want a mushy mashed mixture.
Add the mixture to a zip lock bag or a pipping bag. Cut a slit in one corner. Pipe out the mixture in rings onto a baking sheet lined with parchment paper. Place in the freezer for about half an hour to set.
Add the corn starch to a mixing bowl. Crack the eggs into a second bowl and beat. Place the bread crumbs in a third bowl.
Remove the rings from the freezer and dredge in each station. Set aside on a plate. The dredging may take a bit, so allow the remaining rings to set in the freezer while you are working.
Heat oil to 350 degrees F or 180 C. Place the rings in and fry until golden brown. It should take about 2 minutes on each side depending on how thick the rings are.
Plate and serve with your favourite dipping sauce. Enjoy!
Servings 1
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4.96g25%
- Sodium 290mg13%
- Potassium 310mg9%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
As mentioned, I used boneless skinless chicken breast but thighs can be used for more fat and darker meat.
Use panko, Italian, or the bread crumbs of your choice.
For dipping a sweet chilli, ketchup, or mayo is good.
