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Béchamel-Coated Fried Chicken fried, main course, mediterranean, spanish, spring 3 cups chicken stock or canned chicken bro 4 chicken breast halves, skinned and; (1 1/2 pounds) BECHAMEL COATING: 5 tablespoons butter 6 tablespoons white flour 3/4 cup milk 1/4 teaspoon thyme Salt White pepper; ground 1 egg-beaten with 2 tablespoons water 1 cup dry bread crumbs 3 quarts olive oil; for frying TO PREPARE: 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 3/4 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 3/4 cup chicken stock. Simmer, still stirring constantly, until béchamel thickens, about 2 minutes. Stir in thyme and season with 1/4 teaspoon salt and 1/8 teaspoon white pepper or to taste; cool to room temperature. Dip each chicken breast in this béchamel, then refrigerate until béchamel is firm, about 1 hour. (Can be refrigerated overnight.) TO COOK: Heat oil in a Dutch oven or electric deep fryer to 365°F. 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. NOTES : A novel method for keeping fried chicken non-greasy. The béchamel coating forms a protective layer that helps keep the meat extra moist. It is important to chill the coated chicken until the béchamel is firm. For an hors d’oeuvre, use the technique described in this recipe, but substitute bite-size pieces of chicken. 342 26039 0 0 0 0 0 0 0 0 3218 0 0 Contributor: Cook's Magazine April 1990 Yield: 4 servings Preparation Time: 2:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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