Can I substitute a different kind of potato?

Yes! Yukon Gold works great. Russets can get crispier but may break apart more. Red potatoes stay nice and firm—my top pick for this skillet.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . Reheat in a skillet to bring back some crispiness. Microwave works, but the potatoes won’t be as crunchy (still tasty though).

Can I make this with leftover cooked chicken instead of rotisserie?

Absolutely. Any cooked chicken works—just chop it and add it at the end to warm through.

Is apple cider vinegar necessary?

It’s what gives the sauce that signature tang and balance. If you’re out, you can use white vinegar in a pinch, but apple cider vinegar adds a gentler, slightly sweet flavor.

Yes! Sautéed cabbage, mushrooms, or even bell peppers are great here. Add them after the potatoes come out, before you make the sauce.

German Fried Potatoes with Chicken: Cozy 30-Minute Magic

Description

German Fried Potatoes with Chicken is a cozy one-skillet dinner with crispy red potatoes, turkey bacon, tender rotisserie chicken, and a tangy pan sauce finished with green onions.

Ingredients

Scale

4 slices turkey bacon
4 medium red potatoes, quartered
Black pepper, to taste
2 tbsp all-purpose flour
3 tbsp apple cider vinegar
1 1/2 cups chicken stock
3 green onions, thinly sliced (white + green parts), plus more for topping
2 rotisserie chicken breasts, chopped

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Instructions

Chop or shred the rotisserie chicken breasts and set aside.
In a large skillet over medium-high heat, cook turkey bacon until crispy. Remove to a paper towel-lined plate.
Add quartered potatoes to the skillet and fry in the bacon drippings until golden brown and crispy on all sides. Season with black pepper, then set aside with the bacon.
Sprinkle flour into the skillet and stir for 1–2 minutes to cook off the raw flour taste.
Pour in apple cider vinegar and chicken stock, scraping up the browned bits from the pan. Stir until the sauce thickens.
Add green onions, bacon, potatoes, and chicken to the skillet. Stir well to coat everything in the sauce.
Serve immediately and top with extra green onions if desired.

Notes

For crispier potatoes, don’t crowd the pan—give them space and let them brown before flipping.

Sauce too thick? Add a splash more chicken stock. Too thin? Let it simmer 1–2 minutes longer.

Regular bacon works too if you’re not using turkey bacon—just expect a richer flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Skillet
Cuisine: German-inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 340 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 80 mg