Potato & Herb-Crusted Chicken

FM Staff

Yield: 60 servings

1 carton packaged premium
hashbrown potatoes
60 boneless, skinless
chicken breasts,
pounded (5-6 oz. each)
3 Tbsps. salt
2 Tbsps. black pepper
40 oz. onions, chopped
21⁄2 Tbsps. garlic, chopped
20 whole eggs
5 cups all-purpose flour
2 Tbsps. dried oregano
1 lb. flour, for dredging
as needed cooking oil, for shallow frying

1. Refresh hashbrowns according to package directions. Fill carton to fill line with hot water (140°F -160°F). Close carton; let stand 10 minutes. Drain in single layer on towels. 2. Pat pounded chicken breasts dry; sprinkle both sides with salt and pepper.
3. Combine onion, garlic, eggs and 5 cups flour in food processor; blend until smooth. Stir in oregano. Combine batter with refreshed hashbrowns; set aside.
4. Dredge chicken breasts lightly in flour; shake off excess. Coat both sides of chicken with hashbrown mixture. Meanwhile, heat 1⁄2-in. oil in large skillets over medium heat.
5. Add coated chicken to hot pans. Cook 4 to 5 minutes; turn over and cook other side 4 to 5 minutes until golden on both sides with internal temperature of 165°F. Drain on towels before serving.
Recipe from Alan Zimmerman, Foodservice Supervisor,
Skylight Café, SAS, Cary, NC. Photo from Basic American Foods.