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Hash-Brown Crusted Chicken Breasts |
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Serves: 4
Print this Recipe
4 boneless skinless chicken breast halves, trimmed
2 teaspoons jarred minced garlic
3/4 teaspoon salt, divided
1/2 teaspoon dried thyme
1 large onion, peeled and diced
2 eggs
1 cup all purpose flour, divided
2-3 Idaho or russet potatoes, peeled (do not use frozen shredded potatoes)
Oil for frying
Place chicken breasts 3 inches apart between two sheets of plastic wrap or wax paper. Pound to even thickness of 1/3-inch. Rub chicken with garlic, then sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper and thyme.
Puree onion, eggs and 1/2 cup flour in blender or food processor fitted with steel blade. Shred potatoes using large holes of box grater or with food processor coarse shredding disk. Add potatoes to onion mixture. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
Pour 1-1/2 inches Crisco Oil into deep fryer. Heat oil to 375°F. Dust chicken breasts with remaining 1/2 cup flour. Shake off any excess over sink or garbage can.
Coat both sides of chicken with 1/3-inch of potato mixture. Slide chicken gently into oil using wide spatula.
Fry for 5 to 6 minutes, or until bottom is brown. Turn gently with spatula. Fry second side. Remove from pan. Drain on paper towels and serve immediately.
Note: The chicken breasts can be pounded and seasoned up to 1 day in advance and refrigerated, tightly covered with plastic wrap. The potato mixture can be made up to 3 hours in advance. Refrigerate it with sheet of plastic wrap pushed directly into surface to prevent discoloration.
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