Crispy butter-stuffed chicken classic (Print Version)
# Ingredients:
→ Lemon-Herb Garlic Butter
01 -
6 tablespoons unsalted butter, room temperature
02 -
1 large garlic clove, minced
03 -
1 tablespoon lemon juice, plus extra lemon wedges for serving
04 -
2 tablespoons fresh parsley, chopped, plus more for garnish
05 -
1/2 teaspoon sea salt
06 -
1/2 teaspoon freshly ground black pepper
→ Chicken
07 -
3 large chicken breasts (about 12 oz each)
08 -
1/2 teaspoon salt and pepper, or to taste
→ Breading
09 -
2 large eggs, beaten
10 -
1/2 cup all-purpose flour
11 -
2 cups panko bread crumbs
12 -
Extra light olive oil or canola oil, for frying
# Instructions:
01 -
In a medium bowl, use a fork to mash together the softened butter, minced garlic, lemon juice, chopped parsley, salt, and pepper. Continue mixing for a couple of minutes until the lemon juice is fully incorporated into the butter and the mixture is uniform.
02 -
Using a sharp knife, cut each chicken breast in half lengthwise to create two equal pieces. In each piece, carefully cut a deep pocket into the side, going as deep and wide as possible without cutting through completely (about 2 inches wide by 3 inches long). Stuff each pocket with 1 tablespoon of the prepared butter, then close and press the top of the chicken to help distribute the butter inside. Pinch the opening to seal it, and season both sides with salt and pepper.
03 -
Arrange three separate dishes for breading: place the flour in the first dish, beaten eggs in the second dish, and panko bread crumbs in the third dish. Dredge each stuffed chicken piece first in flour (shaking off excess), then dip in beaten eggs (allowing excess to drip off), and finally coat thoroughly with panko crumbs. Place the breaded chicken on a platter while preparing the remaining pieces.
04 -
Pour oil to a depth of about 1/4 inch in a large, deep skillet and heat over medium heat. When the oil reaches 350°F (or a bread crumb sizzles when dropped in), carefully add the chicken pieces in a single layer. Fry until golden brown, about 4 minutes per side. If they're browning too quickly, reduce the heat. The chicken is done when the internal temperature reaches 165°F on an instant-read thermometer. Cook the second batch in the same manner.
05 -
Transfer the hot fried chicken to serving plates and sprinkle with a little salt. Garnish with fresh parsley and serve with lemon wedges for squeezing over the top. Caution your guests about the first burst of hot butter when cutting into the chicken.
# Notes:
01 -
If you accidentally cut through the chicken while making the pocket, flip it over and cut a small flap to fold over and seal the hole from the outside.
02 -
You can prepare and bread the chicken ahead of time, then cover and refrigerate until ready to cook.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
04 -
To reheat, sauté in a pan until warmed through or use an air fryer for best results.