Sage Fried Chicken

Get ready to enjoy the delicious flavors of Sage Fried Chicken, inspired by the famous Hash House A Go Go. This dish features tender chicken breasts with a crispy, golden coating that gives every bite an irresistible crunch. It's the perfect comfort food, packed with juicy flavor and guaranteed to take your meal to the next level!

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.

About Hash House A Go Go Sage Fried Chicken

When you think of comfort food, it’s hard not to picture Hash House A Go Go in Las Vegas or San Diego and their iconic Sage Fried Chicken. I still remember the first time I tried it—the juicy chicken with the amazing aroma of sage, all wrapped up in a crispy golden crust. The secret? Fresh sage leaves mixed right into the batter for that perfect burst of flavor in every bite.

Whether it’s paired with bacon waffles or served up as a chicken Benedict, this fried chicken isn’t just a meal—it’s a tasty trip straight to the heart of the food scene in Las Vegas and San Diego. All it takes is a fryer, some creativity, and a whole lot of love!

Sage Fried Chicken Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

• Flour: The foundation for our crispy coating, ensuring that each piece of chicken is enrobed in that satisfying crunch we all crave.
• Corn Starch: Helps to thicken the batter, contributing to the light and airy texture of the crust.
• Crushed Corn Flakes or Panko Breadcrumbs: Adds an extra layer of crispiness making our chicken irresistibly golden brown.
• Seasoned Salt: Elevates the flavors, marrying the savory notes with the perfect hint of seasoning.
• Chopped Fresh Sage: The star of the show, infusing the chicken with its aromatic and earthy essence that sets this dish apart from your usual fried chicken.
• Beaten Eggs: Acts as a binder for our dry ingredients, ensuring they adhere beautifully to the chicken.
• Chicken Breasts: Juicy and tender, they are the canvas on which we paint our culinary masterpiece.
• Oil for Frying: Gives us that desirable deep-fried texture, wrapping each bite in a delightful crunch.

How to Make Sage Fried Chicken

[Step 1] Mix together the flour, cornstarch, crushed cornflakes, seasoned salt, and sage.

[Step 2] Whisk the eggs together to create an egg wash and place in a shallow dish.

[Step 3] Dip the chicken in the egg wash. Then dip the chicken in the flour mixture.

[Step 4] Heat the oil to 360 degrees and deep fry the chicken for 6-7 minutes or until it is cooked through. Drain on paper towels.

How to Store Leftovers

To store leftover homemade fried chicken, let it cool to room temperature, then place it in an airtight container or wrap it tightly in foil. Keep it in the fridge for up to 3 days.

When you're ready to enjoy it again, reheating is best in the oven to maintain that crispy coating. Preheat your oven to 375°F (190°C), place the chicken on a baking sheet, and heat for 10-15 minutes, flipping halfway through, until it's warmed through and crispy again. You can also reheat it in an air fryer for an extra crispy finish!

Frequently Asked Questions

• Can I use dried sage instead of fresh sage leaves? Absolutely! While fresh sage imparts a more vibrant flavor, dried sage can be used as a substitution in a pinch. Just remember, dried herbs are more potent, so use about ⅓ of the amount you would use if it were fresh.
• What's the best oil for frying to get that golden brown crust? I've found that vegetable or canola oil works wonders for frying sage fried chicken. They have a high smoke point, making them ideal for achieving that crispy, golden-brown perfection without absorbing too much oil.
• How do I avoid overcooking the chicken while still getting that crisp crust? The key is to maintain your oil temperature at around 350 degrees Fahrenheit. Use a food thermometer to monitor the oil. Too hot, and the outside will burn before the inside cooks; too low, and your chicken won't crisp up nicely.
• Any tips for serving huge portions like Hash House A Go Go? To mimic those famous sage fried chicken portions, pound your chicken breasts to an even thickness before coating and frying. This not only helps them cook more evenly but also gives you that impressively large, yet juicy chicken portion.

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