Fried Chicken Stuffed Baked Potato
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Unrated
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Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
750 kcal
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Course
Main Course
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Cuisine
American
Fried Chicken Stuffed Baked Potato
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 4 large Russet potatoes
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- vegetable oil for frying
- 4 tablespoons butter
- 1 cup shredded cheddar cheese
- sour cream
- chives
Instructions
- Preheat oven to 400 degrees. Wash 4 large russet potatoes and wrap in aluminum foil. Bake until soft, about 1 hour. Actual baking time depends on size of potatoes and for the largest potatoes can take up to 2 hours.
- When potatoes are done, remove from oven and set aside, still wrapped in foil. Prepare the chicken by pounding out the 2 boneless skinless chicken breasts with a meat tenderizer until 1/4 inch thick.
- Prepare the dredging stations. Whisk together 1 cup buttermilk and 1 large egg and place in a shallow bowl. In another shallow bowl, combing 1 1/2 cups all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon paprika, 1 tablespoon salt and 1 teaspoon black pepper.
- Pour enough oil in a heavy skillet to generously cover the bottom of the pan. Heat to 350 degrees.
- Working one at a time, immerse the chicken into the buttermilk mixture, then transfer it to the flour mixture to coat both sides. Place in hot oil and fry 2 minutes per side. Remove and place on a paper-towel lined tray to drain.
- Unwrap the potatoes from the aluminum foil. Use a sharp knife to cut a slit in only the top of each potato. Squeeze the ends together to force the slit to bulge open. Use a spoon to scoop out the flesh of the potato into a mixing bowl, leaving enough on the edges for the skin to hold its shape.
- Stir 4 tablespoons butter and 1 cup shredded cheddar cheese into the mixing bowl with the potato. Season with salt and pepper. Scoop the mixture back into each of the potato skins.
- Slice the fried chicken into strips. Stuff some of the chicken into the potato.
- Top stuffed potatoes with sour cream and chives, and remaining chicken.
Nutrition Information
Show Details
Calories
750kcal
(38%)
Carbohydrates
81g
(27%)
Protein
44g
(88%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
178mg
(59%)
Sodium
2242mg
(93%)
Potassium
1525mg
(44%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1692IU
(34%)
Vitamin C
14mg
(16%)
Calcium
326mg
(33%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 750 kcal
% Daily Value*
| Calories | 750kcal | 38% |
| Carbohydrates | 81g | 27% |
| Protein | 44g | 88% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 178mg | 59% |
| Sodium | 2242mg | 93% |
| Potassium | 1525mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1692IU | 34% |
| Vitamin C | 14mg | 16% |
| Calcium | 326mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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