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Hash Browned Chicken

A mashup of two classics, this Hash Browned Chicken is basically buttermilk fried chicken that's breaded in hash browns for an ultra crispy treat that's delicious with a drizzle of maple syrup.

Course Brunch
Cuisine American
Level Intermediate
Main Ingredient Poultry
Diet Low Sugar
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 38 minutes
Servings 4 servings


  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon dried rosemary (crushed)
  • 1/4 teaspoon garlic powder
  • 700 grams boneless skin-on chicken thighs (cut into 2-inch chunks)
  • vegetable oil (for frying)
  • 800 grams potatoes (~6 medium , peeled)
  • 65 grams all-purpose flour (~1/2 cup)


  1. Add the buttermilk, salt, onion powder, black pepper, celery seeds, dried rosemary, and garlic powder to a bowl and mix until the salt is completely dissolved.
  2. Add the cut chicken pieces to the buttermilk brine and let this marinate in the refrigerator for 8-12 hours.
  3. When the chicken is done marinating grate the potatoes using a cheese grater and then grab a handful of shredded potato and squeeze them between your hands to remove as much liquid as you can. Repeat with the rest of the potatoes. If you do this too far in advance they may discolor a little bit, but you won't notice it after they're fried.
  4. Prepare a wire rack with several layers of paper towels.
  5. Add 2-inches of vegetable oil to a heavy bottomed pot such as a dutch oven and heat to 340 degrees F (170 C).
  6. Add the flour to the squeezed potatoes and toss to coat evenly so that the potatoes don't stick together too much.
  7. Coat each piece of chicken by using your hands to gently wrap the chicken with the shredded potatoes and then place them on a tray. The potatoes won't adhere to the chicken as easily as breadcrumbs so it will take a bit of practice, but don't squeeze the potatoes onto the chicken too much or they'll end up too dense.
  8. Add the chicken to the preheated oil and fry until it starts to brown on the bottom side and then flip and continue frying until the potatoes are an even golden brown. Transfer to a wire rack to drain and repeat with the remaining chicken.