Beet-and-Potato Crusted Chicken

  • Cooking and Prep: 1 h 10 m
  • Serves: 6
  • Contains:

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

Ingredients (10)


Sommelier Suggests

Start Cooking

Make the Chicken

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

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

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

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