If you have chicken breast and potatoes, learn how to cook juicy and quick chicken breast.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces sodium while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more affordable and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

Cut the chicken breast in half and pound to an even thickness using a meat mallet.

Add salt and season with ground black pepper on both sides of the chicken.

Set the chicken aside.

Grate the potatoes on a fine grater.

Pour cold water over the grated potatoes and leave for 15 minutes.

Mix 1 cup flour with 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp Provencal herbs.

Lightly dust each piece of chicken with the flour mixture.

Add a glass of water to the remaining flour and whisk until smooth to create a batter.

Squeeze the grated potatoes dry.

Heat oil for frying in a pan.

Dip the chicken in the prepared batter.

Roll the chicken in the grated potatoes.

Fry the chicken over medium heat for 4-5 minutes per side until golden brown.

Sprinkle salt on top of the potatoes.

Place the fried chicken on the oven rack.

Preheat the oven to 200 °C (392 °F).

Bake the chicken for 10 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens