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Kotopoulo Pané (Breaded Chicken with Roasted Potatoes)

Kotopoulo Pané (Breaded Chicken with Roasted Potatoes)

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Pané is the French word for breaded so Kotopoulo pané is succulent chicken pieces coated with breadcrumbs baked with potatoes.

You can use chicken with bone on but the best way to make this recipe is to remove the skin or use chicken breast fillets without the skin.

The procedure to make this breaded chicken is to dip the chicken first in milk, then coat it with flour, then wet it again with eggs and finally coat it with dried bread crumbs.


The secret to keep the chicken succulent is to start cooking the potatoes first.  After turning them over and cooking them a little bit on the other side, you place the breaded chicken on top and cook them together.  Half an hour is more than enough to cook the chicken.

When turning the potatoes over, if you see that they stick to the baking tin, add half a cup of water and put it back in the oven.  You will see that you will be able to turn the potatoes over, be easily.



Kotopoulo Pané (Breaded Chicken with Roasted Potatoes)

Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Serves: 6


  • 1 whole chicken around 1 ½ kilos or 1 kilo chicken thighs or breast
  • 1 tsp carino (chicken seasoning)
  • ½ tsp tarragon
  • ½ tsp garlic powder
  • 1 sprig fresh rosemary, only the leaves
  • Salt and freshly ground black pepper
  • 1 cup  milk
  • 1 cup all purpose flour
  • 2 eggs lightly beaten
  • 1 cup dried bread crumbs (or panko crumbs)

Baked Potatoes:

  • 5 medium potatoes, cut into wedges
  • Salt and freshly ground black pepper
  • 1 tbsp oregano
  • 1 cup olive oil
  • 1 cup water
  • 1/4 cup lemon juice
  • More water, if necessary


  1. Wash and cut the potatoes into wedges. Place them in a baking tin and season with salt, pepper, oregano and rosemary and mix well.
  2. Add olive oil, lemon juice and water, making sure not to wash off the spices.
  3. Preheat oven to 180o C / 350o F and bake the potatoes on one side until golden.
  4. Meantime, add chicken seasoning, tarragon, salt, pepper and garlic powder in a spice grinder and mix to powder.
  5. Clean, wash and cut the chicken and remove skin. Rub with the spice mixture.
  6. Beat the eggs.  Dip each piece of chicken in the milk, coat with flour, dip them in the egg and then coat with breadcrumbs.  Refrigerate until potatoes are almost baked.
  7. Add the breaded chicken on top of the potatoes and bake for about 30 more minutes without turning the chicken over.
  8. If you see that the potatoes are sticking to the pan, add some water and let it sit for five minutes.


You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Kotopoulo Psito (Roasted Chicken)

Kotopoulo me Hilopites (Chicken with Pasta)


Kopiaste and Kali Orexi,

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Wednesday 13th of October 2010

Love all of the recipes especially the no knead bread I have added your web page to my favourites thanks Sheila


Wednesday 13th of October 2010

Thank you Sheila.

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