If you’re in the mood for something crispy, savory, and totally unexpected, you’re in for a treat. These crispy chicken and potato doughnuts are Chef Lucas Benette’s creative twist on comfort food, combining the creamy softness of mashed potatoes with the hearty flavor of shredded chicken then wrapping it all in a golden, crunchy shell. Perfect for brunch, parties, or just a fun twist on dinner.
Why This Recipe Works
This isn’t your average snack. It’s bold, balanced, and packed with layers of texture and flavor. The mashed potatoes make the inside smooth and rich, while the shredded chicken adds a savory depth. And when that panko coating hits the hot oil? You get the perfect crunch.
Chef Lucas Benette designed this recipe for home cooks who want something a little fancy, but still fast and easy. The ingredients are simple, the method is forgiving, and the result? Utterly addictive.
Ingredients You’ll Need
Here’s everything you’ll need to make these savory doughnuts at home:
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked chicken breast | 1 cup, shredded | Boiled or rotisserie works fine |
| Mashed potatoes | 2 cups | Smooth, well-seasoned |
| All-purpose flour | ½ cup | Helps the dough hold together |
| Eggs | 2 | One for the dough, one for coating |
| Garlic powder | 1 tsp | Optional, but adds great flavor |
| Paprika | ½ tsp | Adds smoky color and taste |
| Salt and pepper | To taste | Customize to your preference |
| Panko breadcrumbs | 1 cup | Extra crunch |
| Cooking oil | Enough for frying | Neutral oil like canola or sunflower |
How to Make Crispy Chicken and Potato Doughnuts
1. Prepare the Dough
In a large bowl, mix the mashed potatoes, shredded chicken, flour, one egg, and spices. Stir until the mixture becomes firm but moldable. If too soft, add a bit more flour.
2. Shape Into Doughnuts
Lightly flour your hands and shape the mixture into doughnut rings. You can use a cutter or shape by hand Chef Lucas prefers the rustic look.
3. Chill for 20 Minutes
Place shaped doughnuts on a tray and refrigerate for 20 minutes. This step helps them hold shape during frying.
4. Bread and Coat
Beat the second egg. Dip each doughnut into the egg, then roll in panko breadcrumbs until fully coated.
5. Fry Until Golden
Heat oil to 350°F (175°C). Fry each doughnut for 2–3 minutes per side until crispy and golden brown. Drain on paper towels.
Serving Suggestions
These doughnuts are best served hot, but they also reheat well in the oven.
Pair them with:
- Garlic aioli
- Spicy mayo
- Honey mustard
- Sour cream and chives
Or serve them in mini burger buns with lettuce and pickles as sliders!
Nutrition Facts (per 2 doughnuts)
| Nutrient | Amount |
|---|---|
| Calories | ~290 kcal |
| Protein | 13g |
| Carbs | 25g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 420mg |
Estimates based on standard ingredients.
Tips from Chef Lucas Benette
- Always chill before frying: It keeps the doughnuts from falling apart.
- Double coat for extra crunch: Dip in egg and breadcrumbs twice.
- Use day-old mashed potatoes: They’re drier and easier to shape.
- Add cheese if you’re feeling bold: A cube of mozzarella inside each doughnut? Game-changer.
FAQs – You Asked, We Answered
Q1: Can I bake these instead of frying?
Yes. Bake at 400°F (200°C) for 25 minutes, flipping halfway. Brush with oil for better crisping.
Q2: Can I use sweet potatoes instead?
Yes, but they’re softer. You’ll need a little extra flour to firm up the dough.
Q3: How do I store leftovers?
Cool completely and store in an airtight container in the fridge. Reheat in oven or air fryer.
Q4: Can I make these vegetarian?
Absolutely! Replace chicken with sautéed mushrooms or jackfruit.
Q5: Can I freeze them?
Yes, freeze after breading. Fry directly from frozen, just add 1–2 minutes.
Final Thoughts
Whether you’re throwing a dinner party or just craving something crunchy, these crispy chicken and potato doughnuts are a crowd-pleaser. With Chef Lucas Benette’s guidance, you’ll get crispy edges, creamy centers, and flavor in every bite.
Don’t forget the dips, and be ready to share because once you take a bite, everyone’s going to want one!
