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Fried chicken stuffed into a baked potato on a blue plate.
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Fried Chicken Stuffed Baked Potato

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Dish
Cuisine: American
Keyword: Fried Chicken Stuffed Baked Potato
Servings: 4 servings
Author: Rachel Farnsworth

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

Calories: 750kcal | Carbohydrates: 81g | Protein: 44g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 178mg | Sodium: 2242mg | Potassium: 1525mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1692IU | Vitamin C: 14mg | Calcium: 326mg | Iron: 5mg
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