Sage Chicken In A Fried Potato Crust Recipes

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SAGE CHICKEN IN A FRIED POTATO CRUST



Sage Chicken In A Fried Potato Crust image

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

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

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.

CRISPY SAGE CHICKEN TENDERS



Crispy Sage Chicken Tenders image

One of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. -Deb Perry, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup buttermilk
3/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
1 pound chicken tenderloins
1 cup panko bread crumbs
2 to 3 tablespoons fresh minced sage
Oil for frying
Salt to taste
Ranch salad dressing, optional

Steps:

  • In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage. , In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.

Nutrition Facts :

GARLIC AND SAGE CHICKEN AND POTATO SAUTE



Garlic and Sage Chicken and Potato Saute image

Make and share this Garlic and Sage Chicken and Potato Saute recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons oil
1 tablespoon butter or 1 tablespoon margarine
6 fresh sage leaves
3 cloves minced garlic
6 boneless skinless chicken breast halves, cut into strips
1 lb small red potato, quartered
salt and pepper
1/3 cup chicken broth
chopped fresh parsley

Steps:

  • In a large skillet, heat oil and butter together.
  • Over low heat, add sage and garlic and cook for about two minutes.
  • Increase heat to medium high and add chicken and potatoes and cook for about three minutes.
  • Season with salt and pepper to taste.
  • Turn heat to low again, cover and cook for another ten minutes.
  • Add chicken broth and cook uncovered for three minutes more.
  • Sprinkle with chopped parsley and serve.

POTATO CRUSTED CHICKEN



Potato Crusted Chicken image

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

4 (6 ounce) boneless skinless chicken breasts
1/4 cup Italian dressing
salt and pepper, to taste
paprika, to taste
1/2 cup instant potato flakes

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

HERB CRUSTED FRIED CHICKEN



Herb Crusted Fried Chicken image

I love fried chicken! So much that I make it a little different each time, with new flavors and spices, this time I really loved how this one turned out! Best served with Mashed Potatoes and Gravy and cream of corn! Yum !!! Hope this comfort food finds its way to you dinner table soon!! Enjoy!!

Provided by Elizabeth Lancaster @RosemaryRidgeFarms2037

Categories     Chicken

Number Of Ingredients 19

12 - chicken, legs and thighs
1 cup(s) milk
2 large eggs
SEASONING FOR FLOUR MIXTURE
2 cup(s) flour
2 tablespoon(s) goya "adobe" seasoning ( my all spice) mexican spice
1 teaspoon(s) pepper and salt
2 teaspoon(s) paprika
2 teaspoon(s) ground sage
2 teaspoon(s) dill weed
2 teaspoon(s) parsley flakes
2 teaspoon(s) garlic powder
GRAVY
1/2 cup(s) left over oil or butter(1 stick)
1/2 cup(s) flour
dash(es) salt and pepper to taste
3-4 - chicken bullion cubes
1 can(s) 14.1 oz of chicken broth
1/2 cup(s) heavy whipping cream or milk

Steps:

  • Heat an electric skillet to 350* with oil of your choice or Lard. while oil is heating up, mix together eggs and milk in a medium bowl. start soaking chicken pieces, and set aside.(can soak chicken one whole day before use)
  • Mix all dry ingredients into a large ziplock baggie or a paper bag. (less mess this way or use a bowl
  • Dip chicken into the bag of dry ingredients, and shake bag! Remove chicken and place in oil, rotating chicken as needed! Dark meat cooks longer than white meat. Chicken must be cooked at least 165* to 170* internal temp.
  • Gravy, If your oil isn't burnt, you can use your left over oil, 1/2 c to 1 c. of oil,if your oil is no good, rinse out pan, and add butter, melt(once butter is melted, add bullion cubes so they dissolve and you can see that they are dissolved then add flour and whisk heavily til smooth. Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream or milk, and season with salt and pepper.

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