Crispy Chicken and Potato Skillet

Steps

1. 1

   Chop 12 ounces of bacon into small pieces. Add them to a skillet over medium-low heat and cook until nice and crispy.

2. 2

   While the bacon is cooking, cube 1.5 pounds of chicken into bite-sized pieces. Place them in a bowl and season well with your preferred chicken seasoning.

3. 3

   Add 1 tablespoon of cornstarch to the seasoned chicken and mix thoroughly until the pieces are well coated. Set aside.

4. 4

   Peel and chop 3 pounds of russet potatoes into very small cubes. Place them in a bowl of water to prevent browning while you finish the bacon.

5. 5

   Once the bacon is crispy, remove it from the skillet with a slotted spoon and set aside, ensuring you leave all the rendered bacon grease in the pan.

6. 6

   Increase the skillet heat to medium-high. Add the chicken to the bacon grease and cook for about 3 minutes per side, tossing occasionally until the chicken is cooked through and crispy.

   Start 3-minute timer
7. 7

   Remove the cooked chicken from the pan and set aside. There should still be enough bacon grease remaining for the potatoes.

8. 8

   Drain the cubed potatoes and pat them dry. Add them to the skillet and season to taste. Cook, stirring occasionally, until the potatoes are tender and crispy on the outside.

9. 9

   Add the cooked chicken and most of the crispy bacon back into the skillet with the potatoes. Stir to combine.

10. 10

    Top the mixture with shredded cheese. Cover the skillet with a lid for a minute or two until the cheese is completely melted.

11. 11

    Garnish the dish with the remaining crispy bacon and sliced green onions.

12. 12

    Serve immediately, topped with your favorite sauce, such as BBQ sauce or a creamy dipping sauce.