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)
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).
