Ww Core Crispy Potato Chicken
Elevate your weeknight dinner game with this Weight Watchers-inspired Crispy Potato Chicken recipe that's as healthy as it is delicious! Juicy, boneless, skinless chicken breasts are coated in a golden, flavorful crust made from shredded russet potatoes seasoned with smoked paprika, garlic, and onion powder. The secret to achieving that perfectly crispy coating? A light coating of egg whites and oven-baking at just the right temperature! This lightened-up dish is not only gluten-free but also packed with protein, making it a satisfying option for the whole family. Ready in under an hour, this easy-to-make recipe pairs beautifully with steamed veggies or a fresh green salad for a dinner that’s both wholesome and indulgent. Perfect for those following the WW Core plan or anyone craving comfort food with a healthier twist!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 medium-sized Russet potatoes
- 3 large Egg whites
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0 as needed Cooking spray
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly coat it with cooking spray.
Step 2
Peel the russet potatoes and use a grater to shred them into thin strips. Transfer the shredded potatoes to a clean kitchen towel and squeeze out as much excess moisture as possible.
Step 3
In a shallow bowl, whisk together the egg whites. In another shallow bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper.
Step 4
Pat the chicken breasts dry with paper towels. Dip each chicken piece first into the egg whites, ensuring it is fully coated on all sides.
Step 5
Then press the chicken breasts into the shredded potatoes, coating them evenly and pressing lightly to adhere the potatoes to the chicken.
Step 6
Place the potato-coated chicken breasts onto the prepared baking sheet. Lightly spray the chicken with cooking spray to help crisp the potato crust during baking.
Step 7
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the potato coating is golden brown and crispy.
Step 8
Remove the chicken from the oven and let it rest for 5 minutes before serving. Pair with steamed vegetables or a fresh salad for a complete meal.
Nutrition Facts
| Serving size | (1156.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1565.3 |
| Total Fat 25.6g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 591.6mg | 0% |
| Sodium 3093.0mg | 0% |
| Total Carbohydrate 84.4g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 5.0g | |
| Protein 237.5g | 0% |
| Vitamin D 90.5IU | 0% |
| Calcium 159.8mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 3995.9mg | 0% |
Source of Calories