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Chicken Potato Rings


I just couldn't believe that these potato chicken rings could be so good. Initially, I thought the idea was crazy, but the outcome was far from that. The rings came out crispy, juicy, and filled with flavour. Combine them with the dipping sauce of your choice and you'll be back for more.

The recipe also really requires very few ingredients: chicken breasts, potatoes, onion, garlic, seasoning, egg, bread crumbs, and corn starch. After you prepare them, slip them in some oil and there you have it. The great thing is, you can make up an extra batch, freeze them, and you have a super delicious snack at your finger tips.

I often serve them up at parties and game nights and the crowd just loves them.

Difficulty Intermediate
Prep Time: 30 mins Cook Time: 12 mins Total Time: 42 mins
Calories 150
Best Season Suitable throughout the year

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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    For the Chicken and Potato Mix
  • 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.)
  • For the Dredging
  • 1 cup corn starch
  • 2 large eggs
  • 1 1/2 cup bread crumbs
  1. 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. 

  2. 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.

  3. 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. 

  4. 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. 

  5. 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.

  6. Plate and serve with your favourite dipping sauce. Enjoy!

Nutrition Facts

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. 

Keywords: Chicken Recipe, Potato Recipe, Chicken Rings, Potato Rings, Snacks
David Hood
A Food Blogger

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Hey, I’m David Hood And I’m so happy you’re here!! So many of my favorite memories in life seem to take place around the table, especially when surrounded by people I love. And of course, all the better when nourished by some seriously delicious foodHappy Cooking! 

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