Best Sage Chicken In A Fried Potato Crust Recipes
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.
POTATO CRUSTED CHICKEN
I think that I got this recipe from a Hungry Jack box. Anyway, it quick and tasty, and you should try it!
Provided by Stephanie Z.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
- Cut any visible fat from chicken.
- Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
- With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
- Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
- Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.
Nutrition Facts : Calories 251.1, Fat 6.3, SaturatedFat 1.2, Cholesterol 98.7, Sodium 359.9, Carbohydrate 6.4, Fiber 0.4, Sugar 1.4, Protein 39.8
SAGE CHICKEN AND POTATOES
Bring the fabulous taste of pot roast to chicken! Store-bought gravy infuses the dish with down-home flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
- In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g
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