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Beet-and-Potato Crusted Chicken


This may seem more appropriate for Chanukah, but with beets and potatoes in abundance throughout Pesach, I thought it would be an ideal Chol Hamoed dinner. The “latke” crust keeps the chicken so moist, and it doesn’t hurt that it’s got beautiful color as well.

A Food Fight, Round 4 Recipe



In a large bowl, mix eggs, potatoes, beets, onion, salt, and pepper.


Coat chicken in potato starch and then in potato-beet mixture. Pat on the potato mixture so it sticks well.


Heat oil in a frying pan and fry the chicken for about five minutes per side.