SAGE CHICKEN IN A FRIED POTATO CRUST
I have thought a lot about fried chicken because Americans love it. The idea for a potato crust on it came to me from frozen Tater Tots. I loved their crunch and thought if I coated the chicken with potatoes instead of bread crumbs the crunch would be better. It's more work, but it's more than worth it. Wrapping the chicken in plastic film helps the coating adhere, but you need to put the wrapped pieces in the freezer for an hour to get the plastic off without removing the potato coating.
Provided by Michel Richard
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut each chicken breast half into three pieces, and each thigh into two pieces. In a bowl, combine chicken, sage, garlic and cumin. Cover and refrigerate for 2 hours.
- Using a mandoline or sharp knife, slice potatoes into 1/8-inch-thick julienne, then crosswise into 1/8-inch dice. Rinse, then pat dry between cloth towels. Roll in towels to squeeze out moisture. In a medium bowl, combine potatoes with 4 tablespoons flour and beaten egg white. Set aside.
- Scrape garlic and sage from chicken pieces, and pat dry with paper towels. Season with pepper to taste and dust with remaining flour.
- Place a 10-inch square of plastic wrap on a work surface. Evenly spread about 2 tablespoons of potato in center of plastic. Dip a piece of chicken in beaten egg, and place in center of potato. Top with about 1 tablespoon potato, and wrap plastic securely so that potato covers chicken completely. Repeat with remaining chicken, egg and potatoes, to make a total of 15 packets. Place in freezer for one hour.
- Preheat oven to 200 degrees. Preheat at least 4 inches oil in a deep fryer to 325 degrees. Unwrap three chicken packets, and deep fry until potatoes are crisp and golden brown, 5 to 8 minutes. Transfer to baking sheet lined with paper towels, and keep warm in oven. Repeat with remaining packets. Serve hot.
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oyindamola ruth
[email protected]This dish was amazing! The chicken was cooked perfectly and the potato crust was crispy and golden brown. I will definitely be making this again.
Sunday Omoregbe
[email protected]Yum! This recipe was a winner. The chicken was moist and tender, and the potato crust was crispy and flavorful. I will definitely be making this again.
BillieJo Austin
[email protected]This dish was a hit at my dinner party! The chicken was cooked to perfection and the potato crust was crispy and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and impressive main course.
Sariyah Body
[email protected]This dish was a little time-consuming to make, but it was worth it. The chicken was incredibly juicy and flavorful, and the potato crust was perfectly crispy. I would definitely recommend this recipe to anyone who loves chicken and potatoes.
Lucy Brain
[email protected]5 stars! This dish was so easy to make and it turned out so well. The chicken was moist and flavorful, and the potato crust was crispy and delicious. I will definitely be making this again.
Jordan Kwarase
[email protected]This recipe is a keeper! The chicken was cooked perfectly and the potato crust was crispy and golden brown. I served it with a side of roasted vegetables and it was a hit with my family.
Akash Shikder
[email protected]I loved the crispy potato crust on this chicken. It was a nice change from the usual breading.
Lenna Live9
[email protected]This dish was easy to make and turned out great! The chicken was juicy and flavorful, and the potato crust was crispy on the outside and fluffy on the inside. I will definitely be making this again.
Mustakim Rahman
[email protected]The combination of flavors in this dish was amazing. The sage and chicken complemented each other perfectly. I would highly recommend this recipe to anyone looking for a new and exciting way to cook chicken.
Shane De Jager
[email protected]This dish was absolutely delicious! The chicken was cooked to perfection and the potato crust was crispy and flavorful. I will definitely be making this again.