Description
Crispy chicken with herb butter elevates weeknight dinners with its golden-brown perfection. French-inspired techniques create a luxurious meal that satisfies refined palates without complicated preparation.
Ingredients
Scale
Crispy Chicken with Herb Butter Ingredients
Chicken:
- 2 chicken breasts (220–250 grams / 7.7–8.8 ounces), skinless and boneless
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, lightly whisked
- 1/4 cup flour
- 1 cup panko breadcrumbs
Garlic Butter Stuffing:
- 90 grams (3.17 ounces) unsalted butter, softened
- 2 teaspoons finely chopped parsley
- 2 garlic cloves, very finely minced (2 teaspoons)
- 1/4 teaspoon salt (omit if using salted butter)
Cooking and Garnish:
- Canola or vegetable oil for frying (approximately 1 litre / 33.8 fluid ounces)
- Finely chopped parsley for garnish
Instructions
- Craft an aromatic garlic-herb butter by blending softened butter with finely chopped parsley, minced garlic, and a pinch of salt until uniformly incorporated.
- Carefully spread the butter mixture onto parchment paper, molding it into a precise rectangular shape. Refrigerate until solidified, then slice lengthwise into two slender batons.
- Position chicken breast between protective plastic layers, gently pounding until achieving a consistent 0.5cm thickness using a meat mallet.
- Generously season both surfaces of the flattened chicken with salt and freshly cracked pepper.
- Strategically position a butter baton centrally on each chicken breast. Neatly fold edges inward, then meticulously roll from bottom to top, ensuring the seam faces downward.
- Tightly encase each chicken roll in cling film, twisting ends to create compact logs. Partially freeze for 30 minutes until surface becomes firm but not completely frozen.
- Arrange three separate coating stations: seasoned flour, whisked egg, and breadcrumbs. Methodically coat each chicken roll – first in flour, then egg, and finally breadcrumbs – pressing firmly to ensure complete coverage.
- Return breaded chicken rolls to freezer for an additional 30 minutes, allowing breading to set without full freezing.
- Preheat oven to 180C, positioning a wire rack atop a baking tray for optimal heat circulation.
- Heat oil in a heavy-bottomed pot to 190C. Carefully submerge chicken rolls, frying until achieving a golden-brown exterior (approximately 2-3 minutes), rotating occasionally for even coloration.
- Transfer golden-crusted chicken to prepared rack, baking for 15 minutes or until internal temperature reaches 65C. Create a small puncture at the top to prevent potential butter leakage.
- Allow chicken to rest for 2 minutes before serving. Optional: garnish with freshly chopped parsley for added visual appeal and herbaceous flavor.
Notes
- Ensure butter is at room temperature for easier mixing and shaping, preventing lumps in the herb butter.
- When pounding chicken, use consistent pressure to achieve an even thickness, which helps uniform cooking.
- Freezing the chicken rolls helps maintain their shape and prevents butter from leaking during cooking.
- For gluten-free version, substitute breadcrumbs with crushed gluten-free crackers or almond meal for crispy coating.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 650
- Sugar: 1g
- Sodium: 670mg
- Fat: 37g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 150mg