Dinner Recipes

French-Fried Chicken Breasts

Brined in buttermilk, coated in a delicate blend of flour and fine breadcrumbs, and finished with fragrant rosemary‑infused French butter, this dish delivers gourmet comfort with every bite. 

French-Fried Chicken Breasts
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Dinner

French-Fried Chicken Breasts

Ingredients

2 pounds – Chicken Breasts, Boneless/Skinless
2 cups - Buttermilk
6 each – Egg, large (beaten)
4 cups – All-Purpose Flour
4 cups – Plain Breadcrumbs, Fine
2 Tbsp – Kosher Salt
8 ounces – Salted French Butter (Les Pres Sales Camargue)
2 each – Rosemary Sprigs, Fresh, chopped
Gelson’s Sage Honey - As needed
6 cups or as needed – Canola Oil for Frying

Directions

  1. Cut the chicken breast into strips or leave it whole, according to your liking.
  2. Combine buttermilk with 1 Tbsp of salt.
  3. Add the chicken breast pieces and thoroughly coat with the buttermilk mixture.  Cover and allow to brine for 12-24 hours.
  4. Set up a dredging station.  1. AP Flour – 2. Eggs – 3. Breadcrumbs
  5. Take buttermilk-brined chicken pieces (do not rinse off the buttermilk)  and roll them in the AP Flour, then the beaten eggs, and lastly in the breadcrumbs.  ( Each piece should be well coated with the breading).  Transfer to a baking sheet.
  6. Heat up oil in a shallow pan.  Allow the temperature to reach 350F.
  7. Fry each piece of chicken for about 2 minutes on each side to allow the crust to set.  (should be golden brown)
  8. Transfer to a baking sheet.
  9. Melt the French butter. Once the butter is melted, stir in the chopped rosemary.
  10. Spoon about half the melted butter over the par-fried chicken.
  11. Bake in an oven set to 375F for 8-10 minutes.
  12. To serve, drizzle honey over each piece of chicken, spoon over remaining rosemary butter, and season with salt to taste.