ID:779
Recipe Name:Béchamel-Coated Fried Chicken
Name:
Email:
Date: December 2,2009
Category: Poultry
Category: Poultry
Nationality: Greek
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Number of servings: 4
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
3 c chicken stock (or),Canned
-chicken bro
4 chicken breast halves
-skinned and,(1 1/2 pounds)
BECHAMEL COATING
5 T butter
6 T white flour
3/4 c milk
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Right Ingredients:
1/4 t thyme
Salt
White pepper,ground
1 egg-beaten with 2
-tablespoons water
1 c dry bread crumbs
3 quarts olive oil,for
-frying
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| Cooking
Instructions: |
Instructions: TO PREPARE:
Bring chicken stock to boil in a large saucepan. Add chicken breasts;
return stock to boil, cover, and simmer until chicken is cooked
through, about 12 minutes. Remove chicken breast; reserve 3/4 cup of
the chicken stock for the Bchamel Coating. Cool chicken breasts to
room temperature.
Meanwhile, for the coating, heat butter in a small saucepan. Add flour;
cook over low heat, stirring constantly until flour is incorporated
into the butter, about 30 seconds. Continuing to stir constantly,
gradually add milk and reserved 3/4 cup chicken stock. Simmer, still
stirring constantly, until bchamel thickens, about 2 minutes. Stir in
thyme and season with 1/4 teaspoon salt and 1/8 teaspoon white
pepper or to taste; cool to room temperature. Dip each chicken breast
in this bchamel, then refrigerate until bchamel is firm, about 1 hour.
(Can be refrigerated overnight.)
TO COOK:
Heat oil in a Dutch oven or electric deep fryer to 365F. Dip both sides
of each chicken breast into the egg-water mixture, then dredge in
breadcrumbs. Dry chicken breasts, turning once, until golden brown,
about 5 minutes. Drain chicken breasts on paper towels and serve.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
4
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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