Sage Chicken In A Fried Potato Crust - skinless

Method

• 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.