Equipment
Ingredients
Potato Batter
- 100 g onion, grated
- 225 g potatoes, peeled and grated
- 2 egg white
- 9 g thyme, fresh leaves
- 22 g dijon mustard
- 3 g salt
- 1 g black pepper, freshly ground
Chicken and Searing
- 3 chicken breast, boneless, skinless
- 30 g all-purpose flour
- 30 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 459 kcal
- Protein
- 37 g
- Carbohydrates
- 22 g
- Fat
- 24 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 608 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 96 mg
- Potassium
- 765 mg
- Calcium
- 72 mg
- Iron
- 4.9 mg
- Magnesium
- 68 mg
- Phosphorus
- 317 mg
- Zinc
- 1.6 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.33 mg
- Niacin
- 16.4 mg
- Folate
- 46 mcg
- Water
- 217 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Grate the onion using a food processor or a box grater.
Peel the potatoes and grate them using the food processor.
Combine the grated onion and potatoes in a mixing bowl and stir in the egg whites, thyme, mustard, salt, and pepper.
Pat the chicken breasts dry with paper towels and cut each piece in half.
Dust the chicken pieces evenly with flour on all sides.
Press the potato mixture onto both sides of each floured chicken breast to form a thick coating.
Heat the vegetable oil in a nonstick skillet over medium-high heat.
Place the coated chicken in the skillet and sear until the potato crust is golden brown and the internal temperature of the chicken reaches 74°C (165°F), approximately 5 minutes per side.
Chef's Notes
- For the best results, use starchy potatoes like Russets as their starch helps the batter bind together.
Storage
Refrigerator: 48 hours — Store in an airtight container; the potato crust will lose crispness over time.
Reheating: Reheat in an oven or air fryer at 175°C (350°F) until the internal temperature reaches 74°C (165°F).
Troubleshooting
The potato coating falls off the chicken during frying.
Cause: The potato mixture was too wet or the chicken was not properly dried and floured.
Fix: Cannot be fixed once in the pan; handle the chicken as little as possible while flipping.
Prevention: Thoroughly squeeze liquid out of the grated potatoes and onions using a clean kitchen towel before mixing.
The potato crust burns before the chicken is cooked through.
Cause: The pan temperature is too high.
Fix: Lower the heat and cover the pan with a lid to finish cooking the chicken with residual steam.
Prevention: Maintain a medium-high heat and adjust if the potatoes brown too quickly.
Cultural Context
While this specific recipe is a modern American interpretation, the technique of coating meats in grated vegetables and pan-frying has roots in various European cuisines, particularly those that utilized root vegetables extensively. It draws inspiration from rustic cooking methods where simple ingredients are transformed into flavorful and satisfying dishes, often served as a hearty main course.
