Preparation time: 25 minutes Total time: 45 minutes 4 servings
4 boneless, skinless chicken breast halves, trimmed 2 teaspoons jarred minced garlic (or 1 large galic clove, peeled and minced) 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/2 teaspoon dried thyme leaves (or Italian seasoning) 1 large onion, peeled and diced 2 eggs 1 cup all-purpose flour, divided 2 or 3 Idaho or russet potatoes, peeled (do not use frozen shredded potatoes) for frying CRISCO Oil
Rinse chicken. Pat dry. 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. 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 10 or 12-inch skillet. Heat oil to 375ºF. 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. 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.
