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Cheesy Chicken & Potato Doughnuts

These Cheesy Chicken & Potato Doughnuts are a delicious, savory snack made from creamy mashed potatoes, tender shredded chicken, and mozzarella, all shaped into golden rings and perfectly crispy on the outside.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb boneless, skinless chicken breast, boiled and shredded Boiling keeps the chicken tender and moist.
  • 6 large potatoes, boiled Boil until tender and mash thoroughly.
  • 1/2 cup carrots, finely diced and boiled Adds sweetness and color.
  • 1/2 cup bell pepper, finely chopped Use red, yellow, or orange for color.
  • 1/2 cup green onion, finely chopped Provides a mild onion flavor.
  • 1 cup mozzarella cheese, shredded For the best melt, shred from a block.
  • 1 large egg Acts as a binder.
  • 3 tbsp cornstarch Absorbs moisture and helps the mixture hold its shape.
  • Salt, black pepper, garlic powder, chicken powder seasoning to taste Seasoning foundation.
  • 2–3 Serrano peppers, finely chopped (optional) Add for heat.
  • 1 tbsp fresh parsley, chopped Adds brightness before shaping.
For the Coating
  • 1 cup breadcrumbs Panko breadcrumbs create extra crunch.
  • 1/2 cup all-purpose flour To be mixed with water.
  • 1/3 cup water Whisk with flour to form a thick slurry.

Method
 

Cook the Base Ingredients
  1. Boil the chicken breast until fully cooked through (approximately 15–18 minutes), remove and shred finely.
  2. Boil the potatoes until completely tender, drain well, and mash thoroughly until completely smooth.
  3. Boil the diced carrots until just tender — about 5–7 minutes. Drain and set aside.
Make the Filling
  1. In a large mixing bowl, combine the mashed potatoes, shredded chicken, boiled carrots, raw bell pepper, green onion, egg, cornstarch, mozzarella, and all seasonings.
  2. Mix thoroughly until the mixture holds together when pressed.
Prepare the Coating Station
  1. Set up two bowls: one with a thick, lump-free slurry of flour and water, and the other with breadcrumbs.
Shape the Doughnuts
  1. Scoop approximately 1/2 cup of the filling mixture, roll it into a ball, flatten slightly, and press a hole through the center to form a ring.
Freeze Before Coating
  1. Place the tray of shaped doughnuts in the freezer for a minimum of 30 minutes.
Coat the Doughnuts
  1. Dip each frozen doughnut into the flour slurry, letting excess drip off, then transfer to breadcrumbs and press firmly.
  2. For extra crunch, repeat the coating process.
Deep Fry Method
  1. Heat oil in a deep pan over medium heat to approximately 350°F. Fry the doughnuts for 2–3 minutes per side until golden brown.
Air Fryer Method
  1. Lightly spray the coated doughnuts with cooking oil and air fry at 400°F for 10 minutes.

Notes

These doughnuts can be frozen before or after coating. For best results, do not microwave leftovers; reheat in the air fryer for optimal crispness.