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