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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Muriel Gordon
[email protected]Overall, this is a great recipe for a special occasion. It's easy to follow and the results are delicious.
Irfan Ali780
[email protected]This dish is a bit pricey to make, but it's worth every penny. The chicken is tender and juicy, and the potato crust is crispy and flavorful. The sage flavor is also a nice touch.
Saqib Rai383
[email protected]I'm not a big fan of fried food, but this recipe changed my mind. The chicken is perfectly cooked and the potato crust is crispy and flavorful without being greasy. I'll definitely be making this again!
Amevor Christian
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find. The chicken and potato crust are both delicious and the sage flavor really shines through.
Leonie hanlon
[email protected]This recipe is a great way to impress your guests. The chicken is cooked to perfection and the potato crust is crispy and golden brown. I highly recommend it!
Sm Mamunur Rashid
[email protected]I'm not sure what went wrong, but my chicken came out dry and overcooked. The potato crust was also a bit too thick and oily for my taste.
Bobby No
[email protected]I'm always looking for new and exciting chicken recipes, and this one definitely fits the bill. The sage and potato crust is a delicious twist on the classic fried chicken.
Muneeb Raza
[email protected]This dish was a hit at my dinner party! Everyone loved the unique combination of flavors and textures. I will definitely be making this again.
Jaclers
[email protected]This recipe is a keeper! The chicken was tender and juicy, and the potato crust was crispy and flavorful. I will definitely be making this again.
Maria Namiiro
[email protected]I made this dish for my family and they loved it! My kids especially enjoyed the crispy potato crust. I'll definitely be making this again soon.
Clive Elly
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken and potato crust are both cooked to perfection and the sage flavor is divine.
jilani
[email protected]I'm not a huge fan of sage, but I decided to give this recipe a try anyway. I'm glad I did! The sage flavor is subtle and doesn't overpower the chicken. I'll definitely be making this again.
Larry “Overnight traveler” S
[email protected]I've made this recipe a few times now and I always experiment with different herbs and spices. My favorite variation is to add a teaspoon of smoked paprika to the potato crust. It gives the dish a really nice smoky flavor.
Willy Dos Santos Carvalho
[email protected]This recipe is a great way to use up leftover chicken. I had some cooked chicken in the fridge and this dish was the perfect way to give it a new life.
tina Froost
[email protected]The potato crust was a bit too thick for my taste, but other than that, this recipe is fantastic. The chicken was cooked to perfection and the sage flavor really shone through.
Tarif Sheikh
[email protected]I made this dish for a dinner party and it was a huge success! Everyone raved about how delicious the chicken was and asked for the recipe. I'm definitely going to make it again soon.
Kaleigh Wohadlo
[email protected]The sage chicken came out perfectly cooked. The chicken was tender and juicy, while the potato crust was crispy and golden brown. I especially loved the savory flavor of the sage, which really complemented the chicken.
Suhaib Khan
[email protected]I love how easy this recipe is to follow. Even as a beginner in the kitchen, I was able to make this dish without any problems. The instructions are clear and concise, and the cooking time is spot-on.
Munaver Adreees
[email protected]This sage chicken recipe is an absolute delight! The combination of crispy fried potato crust and succulent chicken is simply irresistible. I've made it several times now and it's always a hit with my family and friends.