Breaded and fried chicken is always a favorite. Stuffing the chicken with a garlic herb butter before breading and frying just takes the whole concept beyond.
While it might seem daunting, it is actually a forgiving recipe, so you can basically just wing it. Besides the stuffing, it is after all just your standard breading procedure.
Ingredients: serves 6
3 large chicken breasts
salt and pepper to taste
2 eggs, beaten
1 cup flour
2 cups panko bread crumbs
oil to fry
For the lemon garlic butter:
6 Tbsp butter, room temperature
1 large garlic clove, grated
1 Tbsp lemon juice plus grated zest
2 Tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp black pepper
In a medium bowl, combine all Lemon Garlic Butter ingredients and mash them together a fork until combined; set aside.
Using a sharp knife, cut chicken breasts in half lengthwise, keeping both halves equal thickness and size. Cut a slit into each chicken breast to create a pocket as deep and long as you can get it without cutting through the chicken breast.
Place 1 Tbsp of the butter filling into each chicken pocket then close to seal. Gently push over the top of the chicken breast to disperse butter. Pinch the opening to seal then season both sides of stuffed chicken breasts with salt and pepper.
Set up 3 plates for breading: In the first plate, the flour. In the second large bowl, beaten eggs. In the third large bowl, panko crumbs. Dredge stuffed chicken in flour, shaking off excess then dip in beaten egg, allowing excess egg to drip back into the bowl. Finally, dip chicken into bread crumbs, turning to coat well. Transfer breaded chicken to a large platter or baking sheet.
Carefully fry the chicken in batches in hot oil. Transfer cooked chicken to a paper towel lined plate.
To serve: sprinkle lightly with salt if desired, garnish with fresh chopped parsley and serve with lemon wedges.
صحة و عافية