Fried Popcorn Chicken Stuffed with Mashed Potatoes

Boil the potatoes in water over medium-high heat until fully cooked and fork-tender. Drain the boiled potatoes thoroughly.

Add the butter and salt to the boiled potatoes, then mash thoroughly until smooth and uniform. Leave to cool, then transfer to a piping bag.

Process the chicken breast in a meat grinder until finely and evenly ground.

Add the cornstarch, salt, black pepper, ground red pepper, and garlic powder to the ground chicken. Mix until the seasonings are evenly distributed.

Transfer the chicken mixture to a sheet of parchment paper, then brush the surface with vegetable oil to prevent it from sticking while being rolled out.

Cover the chicken mixture with a second sheet of parchment paper and gradually roll it out with a rolling pin into an even layer, folding the edges of the paper inward as needed.

Gently remove the top sheet of parchment paper, keeping the rolled-out chicken layer intact on the bottom sheet.

Pipe the cooled mashed potatoes in a straight, evenly thick line along one edge of the chicken layer.

Use the bottom sheet of parchment paper to roll the chicken layer around the filling into a log, pressing along the seam to seal it securely.

Gently remove the parchment paper, then cut the stuffed chicken log to the desired thickness.

Cut the stuffed chicken log into slices of similar thickness to ensure they are evenly sized.

Dip each stuffed slice in the beaten egg, turning it until completely coated.

Coat the dipped slices with breadcrumbs on all sides, pressing gently to form an even coating that adheres well.

Heat the vegetable oil in a deep pot over medium-high heat until hot and ready for frying. Carefully lower the coated slices into the hot oil one at a time, leaving space between them to prevent sticking.

Fry the slices over medium-high heat, turning them until the chicken is cooked through and evenly golden on all sides.

Drain the crispy chicken slices until the excess oil stops dripping, then serve hot.