Graham Kerr

154 Buttered Breast of Chicken

Deep-fried Poultry-Basic Method

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    2

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 2 portions U.S.A. Imperial Metric
Chicken breasts (from 2-lb. bird) 2 2 2
Parsley butter ¼ cup 2 oz. 60 grams
Eggs 2 2 2
Breadcrumbs ½ cup 2 oz. 60 grams
Flour ½ cup 2 oz. 60 grams
Oil To deep fry To deep fry To deep fry

Method

Method of Preparation

Cut and remove bones from breast—beat breast with rolling pin to flatten to about ⅛-inch. Prepare parsley butter and place in freezer to harden—beat egg—place breadcrumbs and flour on separate plates—heat oil in deep fryer to 325°F.

Method of Cookery

  1. Place 1 oz. of frozen parsley butter inside each halved breast, fold in ends, and roll up, sealing with beaten egg.
  2. Flour each breast, dip in egg, then breadcrumbs.
  3. Place carefully in hot oil and deep fry until golden brown—6 minutes at 325°F.
  4. Drain and serve.

Serving

This dish is excellent when served with a simple tossed green salad and Moreland Potatoes, Golden Coast Sauce. Serve a full-bodied, slightly chilled white wine.

© 1966 Graham Kerr. All rights reserved.

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