Béchamel Coated Fried Chicken -

Béchamel Coated Fried Chicken

Ingredients

3 cups chicken stock or canned chicken broth
4 chicken breast halves skinned (1 ½ pounds)

Béchamel Coating;

5 tablespoons butter
6 tablespoons white flour
¾ cup milk
¼ teaspoon thyme
Salt
White pepper, ground
1 egg-beaten with 2 tablespoons water
1 cup dry bread crumbs
3 quarts olive oil, for frying

Details

Serves: 4

Method

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 ¾ cup of the chicken stock for the béchamel 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 ¾ cup chicken stock.


Simmer, still stirring constantly, until béchamel thickens about 2 minutes. Stir in thyme and season with ¼ teaspoon salt and ⅛ 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.

Related food category:

• Chicken / Poultry