Sage Chicken In A Fried Potato Crust Recipe

Name: Sage Chicken In A Fried Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 skinless, boneless chicken breast halves; 3 skinless, boneless chicken thighs; 1/2 cup loosely packed chopped sage; 1 teaspoon minced garlic; 1 teaspoon ground cumin; 2 pounds (2 to 3 large) baking potatoes; 7 tablespoons all-purpose flour; 2 tablespoons lightly beaten large egg white; Freshly ground black pepper; 2 large eggs, lightly beaten; Grapeseed oil for deep frying

Servings: persons

3 skinless, boneless chicken breast halves
3 skinless, boneless chicken thighs
1/2 cup loosely packed chopped sage
1 teaspoon minced garlic
1 teaspoon ground cumin
2 pounds (2 to 3 large) baking potatoes
7 tablespoons all-purpose flour
2 tablespoons lightly beaten large egg white
Freshly ground black pepper
2 large eggs, lightly beaten
Grapeseed oil for deep frying

1
Cut each chicken breast half into three pieces, and each thigh into two pieces.
2
In a bowl, combine chicken, sage, garlic and cumin.
3
Cover and refrigerate for 2 hours.
4
Using a mandoline or sharp knife, slice potatoes into 1/8-inch-thick julienne, then crosswise into 1/8-inch dice.
5
Rinse, then pat dry between cloth towels.
6
Roll in towels to squeeze out moisture.
7
In a medium bowl, combine potatoes with 4 tablespoons flour and beaten egg white.
8
Set aside.
9
Scrape garlic and sage from chicken pieces, and pat dry with paper towels.
10
Season with pepper to taste and dust with remaining flour.
11
Place a 10-inch square of plastic wrap on a work surface.
12
Evenly spread about 2 tablespoons of potato in center of plastic.
13
Dip a piece of chicken in beaten egg, and place in center of potato.
14
Top with about 1 tablespoon potato, and wrap plastic securely so that potato covers chicken completely.
15
Repeat with remaining chicken, egg and potatoes, to make a total of 15 packets.
16
Place in freezer for one hour.
17
Preheat oven to 200 degrees.
18
Preheat at least 4 inches oil in a deep fryer to 325 degrees.
19
Unwrap three chicken packets, and deep fry until potatoes are crisp and golden brown, 5 to 8 minutes.
20
Transfer to baking sheet lined with paper towels, and keep warm in oven.
21
Repeat with remaining packets.
22
Serve hot.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 skinless, boneless chicken breast halves, 3 skinless, boneless chicken thighs, 1/2 cup loosely packed chopped sage, 1 teaspoon minced garlic, and more.

Yes, Sage Chicken In A Fried Potato Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sage Chicken In A Fried Potato Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions