Dinner Recipes

Chef Tony's French-Fried Chicken Breasts

Crispy, golden, and irresistibly aromatic, Chef Tony’s French-Fried Chicken Breasts became an instant sensation when they made their debut at Gelson’s West LA during our Bubbles & Bites event. 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. As Chef Tony shared, “Guests who attended the Veuve Clicquot/Moët champagne pairing dinners were floored by my French Fried Chicken Breasts.” Now, you can bring that same show‑stopping flavor home—crafted with exceptional ingredients and the signature culinary finesse that defines Gelson’s.

Chef Tony's French-Fried Chicken Breasts
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Dinner

Chef Tony's 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.