Golden Chicken Potato Patties

Welcome to a culinary journey that promises to tantalize your taste buds and become a cherished addition to your recipe collection: Crispy Chicken and Potato Cutlets. These delectable patties are a harmonious blend of simple ingredients, transformed into an extraordinary dish that’s perfect for any occasion. Imagine a golden-brown exterior, wonderfully crisp, giving way to a tender, juicy, and flavorful interior packed with succulent shredded chicken and creamy mashed potatoes.

This recipe isn’t just about making food; it’s about creating an experience. The magic lies in its delightful contrast of textures and a vibrant burst of flavors from zesty seasonings and fresh herbs. Whether you’re planning an elegant dinner party and need a sophisticated appetizer, or seeking a satisfying main course for a special family gathering, these homemade chicken and potato cutlets are guaranteed to impress. Their ease of preparation combined with their irresistible taste makes them a true culinary gem.

Why You’ll Love These Crispy Chicken and Potato Cutlets

There are countless reasons why this chicken and potato cutlet recipe stands out, making it a favorite for both seasoned cooks and beginners:

• Irresistible Texture: The ultimate appeal lies in the perfect contrast: a super crispy, golden-brown crust achieved through pan-frying or baking, giving way to a wonderfully tender and moist interior. Each bite is a textural delight.
• Remarkably Flavorful: Beyond the texture, these cutlets burst with flavor. The combination of savory chicken, creamy potatoes, aromatic ginger-garlic, onions, and a medley of spices like turmeric, red chili flakes, and roasted cumin powder creates a profile that is both comforting and exciting. Fresh cilantro and a squeeze of lemon juice elevate the taste with a refreshing zing.
• Incredibly Versatile: One of the best aspects of this recipe is its adaptability. Serve them as an appetizer with your favorite dipping sauce, transform them into a hearty main course with a side salad, or even use them to build gourmet sandwiches and burgers. They fit seamlessly into various meal plans.
• Simple to Make: Despite their sophisticated appeal, these chicken and potato cutlets are surprisingly easy to prepare. The step-by-step instructions are straightforward, making them accessible even for those new to cooking.
• Customizable: Feel free to experiment with seasonings and additions. Want a cheesier flavor? Add some grated Parmesan. Looking to sneak in extra vegetables? Finely grated carrots or zucchini blend in beautifully. This recipe encourages creativity in the kitchen.
• Freezer-Friendly: Prepare a larger batch and freeze the uncooked cutlets for a quick and convenient meal solution on busy weeknights. They cook beautifully straight from the freezer.

Essential Ingredients for Perfect Chicken Cutlets

Crafting these delicious chicken and potato cutlets requires a thoughtful selection of fresh ingredients. Here’s a detailed look at what you’ll need and why each component is crucial:

• Chicken Breast: For this recipe, boneless, skinless chicken breast is preferred for its lean protein and ease of shredding. However, feel free to use boneless chicken thighs for a richer flavor or chicken tenders for a quicker cooking time. Ensure your chicken is fresh and of good quality.
• Boiled Potato: The humble potato is a binder and a texture enhancer. Once boiled and mashed, it provides a wonderfully creamy, starchy base that holds the cutlet mixture together, preventing it from crumbling during frying. It also adds a comforting richness to the flavor.
• Onion, Ginger-Garlic Paste: These are the foundational aromatics that build the savory depth of the cutlets. Finely chopped onion adds a subtle sweetness and texture, while fresh ginger-garlic paste delivers pungent, warming notes. Always opt for fresh paste over powdered for the best flavor impact.
• Turmeric Powder, Red Chili Flakes, Roasted Cumin Powder, and Salt: This blend of spices is key to the vibrant taste. Turmeric provides earthy notes and a beautiful golden hue. Red chili flakes offer a pleasant heat, which can be adjusted to your preference. Roasted cumin powder adds a smoky, warm, and distinctive aroma. Salt, of course, is essential for seasoning and bringing out all the other flavors.
• Fresh Coriander (Cilantro), Green Chili, and Lemon Juice: These fresh additions bring brightness and zing. Finely chopped fresh cilantro infuses the mixture with an herbaceous, citrusy aroma. Green chili adds a fresh, sharp heat that complements the spices (omit or reduce for milder palates). A squeeze of fresh lemon juice provides a crucial citrus kick, balancing the richness and enhancing overall flavor.
• Flour, Egg, and Breadcrumbs: These three form the classic coating that gives the cutlets their signature crispy exterior. The flour (a 50/50 mix of all-purpose flour and cornflour works beautifully) helps the egg adhere. The beaten egg acts as a glue for the breadcrumbs, and the breadcrumbs (panko breadcrumbs are excellent for extra crunch, but any variety works) provide the ultimate crispy texture when cooked.
• Cooking Oil: Essential for frying the cutlets to a perfect golden crisp. Choose a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil.

Expert Tips & Tricks for Flawless Cutlets

Achieving perfectly crispy and flavorful chicken and potato cutlets is easy with these insider tips:

• Prioritize Freshness: The quality of your ingredients directly impacts the final taste. Always use fresh chicken, vibrant herbs, and aromatic spices for the best possible results. Stale ingredients can dull the flavor.
• Master the Spice Level: This recipe is wonderfully adaptable to different heat preferences. If you’re serving young children or those sensitive to spice, simply omit or significantly reduce the red chili flakes and green chili. For a bolder kick, you can always add a pinch more.
• Ensure a Firm Mixture: The key to cutlets that hold their shape and don’t fall apart during cooking is a well-combined and adequately firm mixture. After mixing, if the mixture feels too wet, you can add a tablespoon or two of breadcrumbs or a little more mashed potato to achieve the right consistency. Shape the patties firmly with your hands.
• Avoid Overcrowding the Pan: When frying, resist the urge to cram too many cutlets into the pan. Overcrowding lowers the oil temperature, leading to soggy rather than crispy cutlets. Cook in batches, allowing each cutlet enough space to brown evenly and maintain a consistent oil temperature.
• Customize and Experiment: Don’t hesitate to make these cutlets your own! Add a tablespoon of grated Parmesan cheese to the mixture for a savory, cheesy twist. Incorporate finely grated vegetables like carrots, zucchini, or bell peppers for added nutrition and subtle flavor variations. A touch of garam masala can introduce a deeper, aromatic Indian flair.
• Make Ahead and Freeze: These cutlets are excellent for meal prepping. You can prepare a larger batch of the uncooked patties, coat them, and then freeze them. Lay them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. Cook directly from frozen, adding a few extra minutes to the cooking time until golden and heated through.
• Even Cooking for Uniformity: Try to make your cutlets roughly the same size and thickness. This ensures they cook evenly, and you won’t end up with some undercooked and others overcooked.
• Testing the Oil Temperature: Before adding the cutlets, ensure your oil is hot enough. You can test it by dropping a tiny pinch of breadcrumbs into the oil; if it sizzles gently, it’s ready. If it smokes, it’s too hot; if nothing happens, it’s not hot enough.

Step-by-Step Instructions for Homemade Chicken and Potato Cutlets

1. Cook the Chicken

• In a medium-sized pan, combine the chicken cubes with salt, turmeric powder, and ¼ cup of water. Bring the mixture to a gentle simmer over medium heat.
• Cook the chicken, stirring occasionally, until it is thoroughly cooked through and no longer pink. This usually takes about 8-10 minutes.
• Carefully remove the cooked chicken from the pan and set it aside. Reserve any leftover chicken stock in the pan for later use, as it will add extra flavor to the mixture.
• Once the chicken is cool enough to handle, shred it into small, uniform pieces using two forks or your fingers.

2. Prepare the Flavorful Mixture

• Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the finely chopped onion and sauté, stirring frequently, until the onion softens and turns a light golden color, about 5-7 minutes.
• Stir in the ginger-garlic paste and continue to sauté for approximately 1 minute. Cook until the raw, pungent smell of the ginger and garlic dissipates, and they become fragrant.
• Pour in 2 tablespoons of the reserved chicken stock (from step 1) and stir well to deglaze the pan and incorporate all the flavors.
• Add the shredded chicken, mashed potatoes, and additional salt to taste. Sauté the mixture for a few minutes, pressing down with a spoon, and mix thoroughly until all ingredients are well combined and heated through.
• Transfer the chicken and potato mixture to a large bowl and allow it to cool completely. This cooling step is crucial as it helps the mixture firm up, making it easier to shape the cutlets. Once cooled, stir in the finely chopped green chili, red chili flakes, roasted cumin powder, and fresh cilantro. Mix everything together until evenly distributed.

3. Shape the Cutlets

• Take a small, consistent portion of the cooled mixture (about 2-3 tablespoons per cutlet). Using your hands, firmly press and shape it into a round, oval, or disc-shaped patty. Ensure the edges are smooth and the cutlet is compact.
• Repeat this process until all of the chicken and potato mixture has been transformed into perfectly shaped cutlets.

4. Coat the Cutlets for Crispiness

• Prepare your dredging station: Place the flour mixture (50/50 all-purpose flour and cornflour) in one shallow plate, the beaten egg in another, and the breadcrumbs in a third.
• Take each shaped patty and gently coat it entirely with the flour mixture, shaking off any excess. This initial flour layer helps the egg adhere better.
• Next, carefully dip the flour-coated patty into the beaten egg, ensuring it is fully covered on all sides. Allow any excess egg to drip off.
• Finally, roll the egg-dipped patty generously in the breadcrumbs, pressing gently to ensure an even and complete coating. A good breadcrumb coating is essential for that ultimate crispy texture.

5. Fry or Bake the Cutlets

• For Frying: Heat approximately ½ inch of cooking oil in a large frying pan or skillet over medium heat. The oil should be hot enough to sizzle when a small piece of breadcrumb is dropped in, but not smoking.
• Once the oil is hot, carefully add the coated cutlets to the pan in batches. Do not overcrowd the pan, as this will lower the oil temperature and prevent them from crisping properly.
• Fry the cutlets for about 3 minutes on each side, or until they turn a beautiful golden brown and are wonderfully crisp.
• Using a slotted spoon, remove the cooked cutlets from the oil and transfer them to a plate lined with paper towels. This will help absorb any excess oil, keeping them light and crispy.
• Repeat the frying process with the remaining batches of cutlets until they are all cooked to perfection.
• For Baking: If you prefer a healthier option, preheat your oven to 400°F (200°C). Place the coated cutlets in a single layer on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes, flipping them halfway through, until they are golden brown and heated through. For extra crispiness, you can lightly mist them with cooking spray before baking.

6. Serve

• Once cooked, whether fried or baked, serve your delicious chicken and potato cutlets immediately while they are hot or warm to enjoy their optimal crispness and flavor.

Delicious Serving Suggestions

These versatile chicken and potato cutlets can be enjoyed in a multitude of ways, making them a fantastic addition to any meal. Here are some popular serving ideas:

• As an Appetizer with Dips: Serve them hot as a crowd-pleasing appetizer with an array of dipping sauces. Classic options include ketchup, creamy mayonnaise, or a zesty garlic sauce. For a unique twist, try our homemade mayo-ketchup sauce, a sweet and spicy hot honey sauce, or a cooling Wingstop ranch.
• Chicken Cutlet Burgers or Sandwiches: Transform your cutlets into a hearty meal by placing them in toasted burger buns or between slices of your favorite bread. Add crisp lettuce, sliced tomatoes, onions, pickles, and a generous dollop of your preferred sauce for a truly satisfying burger or sandwich.
• Flavorful Wraps or Pitas: For a lighter but equally delicious option, wrap the cutlets in warm flatbreads, pita bread, or soft tortillas. Enhance them with fresh mixed greens, crunchy vegetables like shredded cabbage or carrots, and a drizzle of a tangy yogurt or herb sauce.
• Accompaniments to Main Courses: Pair these savory cutlets with your favorite main dishes. They go exceptionally well with a side of pasta, fluffy rice, roasted seasonal vegetables, a fresh coleslaw, or a simple, vibrant green salad dressed with vinaigrette.
• Kid-Friendly Meals: Cut the cutlets into smaller pieces and serve them with child-friendly dipping sauces. They’re a great alternative to traditional chicken nuggets and can encourage picky eaters to try something new.

Storage and Freezing Instructions

Proper storage ensures you can enjoy your homemade chicken and potato cutlets for longer, making them a great meal-prep option.

• Refrigeration (Cooked Cutlets): To store leftover cooked cutlets, allow them to cool completely to room temperature first. Then, place them in an airtight container and refrigerate for up to 3-4 days. For best reheating results, warm them in an oven or air fryer until crispy and heated through.
• Freezing (Uncooked Cutlets): These cutlets are fantastic for freezing before cooking. Once you’ve shaped and coated the patties, arrange them in a single layer on a baking sheet lined with parchment paper. Freeze for about 1-2 hours, or until they are firm. This “flash freezing” prevents them from sticking together. Once frozen, transfer the individual cutlets to a large, sealable freezer bag or an airtight freezer-safe container. You can store them for up to 3 months. To prevent sticking when stacked, place a small square of parchment paper between each patty. This method allows you to easily grab and cook only the amount you need.
• Thawing Frozen Cutlets: You have a couple of options for cooking frozen cutlets. For best results, thaw them in the refrigerator overnight. Alternatively, you can cook them directly from frozen. If cooking from frozen, simply add a few extra minutes to the frying or baking time, ensuring they are cooked through and piping hot in the center.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making chicken and potato cutlets:

• Can I use ground chicken instead of shredded chicken? Yes, you can! If using ground chicken, cook it thoroughly in the pan with the aromatics and spices until browned and cooked through before mixing with the mashed potatoes. Ensure you drain any excess fat.
• What if my mixture is too sticky to form cutlets? If the mixture feels too wet or sticky, add a tablespoon or two of breadcrumbs or a little extra all-purpose flour/cornflour mixture to help absorb moisture. You can also refrigerate the mixture for 20-30 minutes; cold mixture is easier to handle.
• Can I make these gluten-free? Absolutely! For a gluten-free version, use gluten-free breadcrumbs and replace the all-purpose flour/cornflour mixture with a gluten-free flour blend. Ensure all your other ingredients are also certified gluten-free.
• How can I make these healthier? To reduce fat, opt for baking the cutlets instead of frying. You can also use leaner chicken breast and light cooking oil. Incorporating more finely grated vegetables like zucchini or carrots into the mixture adds nutrients.
• What’s the best way to reheat leftovers? For the best crispiness, reheat cooked cutlets in an oven or air fryer at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Microwaving is possible but will result in a softer texture.
• Can I prepare the mixture ahead of time? Yes, the chicken and potato mixture can be prepared up to a day in advance and stored in an airtight container in the refrigerator. This can help streamline your cooking process on the day you plan to serve them. Just ensure it’s cooled before refrigerating.

Other Delicious Recipes You Might Like:

• Chicken Adobo with Potatoes
• Simple Grated Potato Fritters Recipe
• Salt and Pepper Chicken
• Classic Crispy Chicken Fry
• Bombay Duck Fish Fingers
• Indian Spicy Chicken Roast
• Homemade Crispy Chicken Nuggets in Air Fryer

We hope you enjoy making and savoring these delightful chicken and potato cutlets. If you try the recipe, please take a moment to leave a comment and a rating. Your feedback is incredibly valuable to us and helps other readers discover wonderful new dishes!

Recipe Card: Crispy Chicken and Potato Cutlets

Chicken and Potato Cutlets

Looking for a delicious and easy recipe? Try these mouthwatering chicken and potato cutlets. Crispy on the outside, tender on the inside, they are perfect as an appetizer or a main course.

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Course:
Appetizer, Main Course

Cuisine:
Indian, Russian

Keyword:
Chicken Potato Cutlets, Crispy Cutlets, Homemade Cutlets

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Servings:
7 Cutlets

Calories:
149 kcal

Author:
Geetanjali

Ingredients

• 250 grams chicken breast, cubed
• 1 medium-sized boiled potato, mashed
• 1 medium onion, finely chopped
• 1 teaspoon ginger garlic paste
• ¼ teaspoon turmeric powder
• ½ teaspoon roasted cumin powder
• ½ teaspoon red chili flakes
• salt to taste
• 1 green chili, finely chopped
• ½ cup fresh cilantro, finely chopped
• 1 teaspoon fresh lemon juice
• ½ cup all-purpose flour and cornflour (50/50 mix)
• 1 egg, beaten
• ½ cup breadcrumbs (panko recommended for extra crispiness)
• oil for frying

Instructions

Cook the Chicken:

1. In a pan, add the chicken cubes, salt, turmeric powder, and ¼ cup water. Cook over medium heat until the chicken is thoroughly cooked.
2. Remove the chicken from the pan and set aside, reserving any chicken stock for later use.
3. Shred the cooked chicken into small pieces using two forks or your hands.

Prepare the Mixture:

1. Heat 1 tablespoon of oil in a pan. Add finely chopped onion and sauté over medium heat until slightly golden and soft.
2. Add ginger-garlic paste and sauté for about 1 minute, or until the raw smell disappears and it becomes fragrant.
3. Stir in 2 tablespoons of the reserved chicken stock and mix well.
4. Add the shredded chicken, mashed potatoes, and salt to the pan. Sauté and mix thoroughly until all ingredients are well combined.
5. Transfer the mixture to a bowl and allow it to cool down completely. Once cooled, add green chili, red chili flakes, roasted cumin powder, and cilantro. Mix everything together until evenly distributed.

Shape the Cutlets:

1. Take a small portion of the cooled mixture and shape it into a round or oval patty. Repeat until all the mixture is used. Ensure patties are firm and compact.

Coat the Cutlets:

1. Coat each patty evenly with the flour mixture, gently shaking off any excess.
2. Dip the flour-coated patty into the beaten egg, making sure it is fully covered.
3. Finally, roll it in the breadcrumbs, pressing gently to ensure it is completely and evenly coated.

Fry or Bake the Cutlets:

1. For Frying: Heat ½ inch of oil in a frying pan on medium heat.
2. Once the oil is hot, add the cutlets in batches, ensuring not to overcrowd the pan. Fry them until golden brown and crisp on both sides, typically about 3 minutes per side.
3. Remove the fried cutlets from the oil and place them on a paper towel-lined plate to drain excess oil.
4. Repeat the cooking process until all the remaining cutlets are cooked.
5. If Baking: Preheat your oven to 400°F (200°C). Place the coated cutlets on a lined baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and heated through.

Serve:

1. Once cooked, serve the chicken and potato cutlets hot or warm with your favorite dipping sauces or as part of a meal.

Notes

• Ensure all your ingredients are fresh for the best results.
• Adjust spice levels to your preference. Skip chili flakes and green chili if serving small kids.
• Don’t overcrowd the pan; cook in batches if necessary. To prevent the cutlets from falling apart, make sure the mixture is well combined and the patties are firmly shaped.
• Change it up! Customize your chicken cutlets with your favorite seasonings. Add parmesan for a cheesy twist or mix in grated carrot and zucchini for extra veggies.
• You can make a larger batch and freeze the cutlets. Just cook from frozen, adding a few extra minutes to the cooking time.

Nutrition Information (Estimated)

Calories: 149 kcal |
Carbohydrates: 21g |
Protein: 10g |
Fat: 2g |
Saturated Fat: 1g |
Polyunsaturated Fat: 0.5g |
Monounsaturated Fat: 1g |
Trans Fat: 0.01g |
Cholesterol: 46mg |
Sodium: 135mg |
Potassium: 321mg |
Fiber: 2g |
Sugar: 2g |
Vitamin A: 167IU |
Vitamin C: 9mg |
Calcium: 30mg |
Iron: 1mg

Nutrition Disclaimer:

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.