Shredded Potato Crusted Chicken/#FoodieExtravangza

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We are a chicken loving family here at The Freshman Cook, so when I found out that chicken was the theme for this month's #FoodieExtravangza, I was thrilled. The first thing I thought about was this dish we call "Shredded Potato Crusted Chicken Cutlet". We first began making this a few months ago, and one of the things I love about it is that while pan frying the chicken you are also cooking your potatoes! You are going to love how moist this chicken is. The potatoes act as a barrier to keep the moistness in the chicken as it cooks. Add some corn on the cob, and you have dinner!

Shredded Potato Crusted Chicken Cutlets

 
3 pounds of Chicken Breasts
3 Eggs
1/2 cup Flour
14 ounce package of Fresh Shredded Hash Browns Potatoes 
Butter

Set up a little assembly line with chicken, flour, eggs, and potatoes.

Pound out your chicken on both sides, so they are of a uniform thickness. If they are really thick you might need to slice them in half to make them thinner.

Dredge your chicken through the flour, and then the egg. Place the chicken on top of the potatoes.
Pat potatoes on to the top of the chicken. Flip the chicken over and do it again to that side.

Once the potatoes are on the chicken, it is delicate to move, but place the potato coated pieces on a plate that can go in the fridge. If the potato falls off just put it back on and pat it down. It will adhere better once it begins cooking. Place in the fridge for 15-20 minutes.

Melt the butter in your frying pan. Set heat to medium high. Start frying. Lift up slightly on the edges to see if it is time to turn the chicken over. Use a metal flipper to carefully turn the chicken over. Temp your chicken and remove it from the pan when it reaches 160 degrees, or cook to 165 degrees for crispier hash browns.

Enjoy your Shredded Potato Crusted Chicken Cutlets! 

Thanks for stopping by today! Scroll down and see what everyone else made today!!

 Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Kathleen from Fearlessly Creative Mammas is our host this month and since she is from Idaho, she picked potatoes. All of the recipes will feature potatoes in one form or another.

 Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month. The potato is so versatile that we've come up with a huge variety of recipes for you to try.

 Latvian Spiced Dill French Fries from Fearlessly Creative Mammas

 Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla

 Chipotle and Lime Roasted Fingerling Potatoes from Sew You Think You Can Cook

 Horseradish Potato Au Gratin from From Gate to Plate

 Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life

 Slow Cooker Loaded Potato Soup from Making Miracles

 Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara's Multicultural Table

 Tortilla Espanola (Spanish Omelet) from Cali's Cuisine

 Japanese Moon Gazing Potatoes from Ninja Baker

 Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm

 Sweet Potato Spiced Swirl Bread from Baking in Pyjamas

 Loaded Pierogi from Cooking With Carlee

 Bloody Mary Potato Salad from Cindy's Recipes and Writings

 Colcannon with Kale from Cherishing a Sweet Life  

Potato Rolled Tacos from Foodie and Wine

 Jersey Royals with Mint from Food Lust People Love

 Naked Ladies with their Legs Crossed from Passion Kneaded

 Shredded Potato Crusted Chicken from The Freshman Cook

 Copycat Chicken and Gnocchi Soup from Pantry Friendly Cooking