- 2 chicken breasts, halved
- 2 large eggs, beaten
- 3 garlic cloves, minced
- 1 bunch parsley, chopped
- 2 cups (330g) panko breadcrumbs
- 2 cups (250g) all-purpose flour
- 8 oz (220g) unsalted butter
- 2 tsp (10g)
- 2 quarts (950ml) vegetable oil to fry
- Kosher salt to taste
Prep
1 hour, 30 minutes
Cook
20 minutes
Total
1 hour, 50 minutes
Serves
4
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Ingredients
Directions
- Prepare your compound butter in a food processor by blending garlic and 1 tsp of kosher salt together until a paste has formed.
- Once a paste has been formed, add your parsley and blend until thoroughly combined.
- Add butter and continue to blend until fully incorporated.
- Using plastic wrap, roll your butter into a log and let rest in the refrigerator for at least 30 minutes.
- Cut chicken lengthwise without splitting it in half.
- Place a quarter of the butter in the center of the wider end of your pounded chicken breast.
- Roll the wide end with the butter to the thinner end to form a log shape.
- Tightly wrap each ball in plastic wrap individually and let rest in your freezer for about 30 minutes.
- Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C), and preheat the oven to 400°F (200°C).
- Prepare a 3-step breading station by placing flour, panko, and egg wash into 3 separate bowls.
- Dredge the chicken in the flour, then the egg wash, and then the breadcrumbs. Make sure the chicken is fully coated at each stage.
- Working in batches, gently lay the chicken into the hot oil gathered side down and let cook for 2-3 minutes per side, or until golden brown.
- Using a wire strainer, transfer chicken to a wire rack-lined baking tray and move into the oven for 10-15 minutes or until the center reads 165°F (74°C).
- Allow cooked chicken to rest for a few minutes before serving.
