Crispy Chicken Herb Butter (Printable Version)
Golden crispy chicken breasts filled with aromatic garlic herb butter for a rich and satisfying main dish.
# Ingredients:
→ Herb Butter
01 -
100 grams unsalted butter, softened
02 -
2 cloves fresh garlic, finely minced
03 -
15 grams fresh parsley, finely chopped
04 -
1 gram salt
→ Chicken
05 -
2 chicken breasts, approximately 180-200 grams each, thick and evenly sized
06 -
2 grams salt
07 -
1 gram freshly ground black pepper
→ Breading and Frying
08 -
50 grams plain wheat flour
09 -
1 large egg, beaten
10 -
80 grams panko breadcrumbs
11 -
500 milliliters vegetable oil with high smoke point
# Steps:
01 -
Combine softened unsalted butter with minced fresh garlic, chopped parsley, and salt. Mix until homogeneous but butter remains firm. Shape mixture into a rectangular log on parchment paper and refrigerate until firm. Once chilled, slice into two equal batons.
02 -
Place each chicken breast between two sheets of parchment paper or plastic wrap. Gently pound evenly to a thickness of approximately 0.5 centimeters, working from the center outward to avoid tearing. Season both sides evenly with salt and freshly ground black pepper.
03 -
Position one butter baton in the center of each flattened chicken breast. Fold the sides of the chicken over the butter, then roll tightly from the bottom edge, sealing seams on the underside. Wrap each roll firmly in plastic wrap, twisting the ends to form a compact log.
04 -
Place wrapped chicken rolls in the freezer for 30 minutes, allowing the surface to firm without fully freezing. This step secures the seam and prevents butter leakage during cooking.
05 -
Prepare three separate bowls containing flour, beaten egg, and panko breadcrumbs. Dredge each chicken roll first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally press into breadcrumbs to coat completely. Return rolls to freezer for an additional 30 minutes to firm the coating.
06 -
Heat vegetable oil to exactly 190°C. Carefully lower chicken rolls into the hot oil and fry until golden brown on all sides, turning gently for uniform color. Transfer fried rolls to a wire rack set over a baking tray and bake at 180°C for 15 minutes or until the internal temperature reaches 65°C.
07 -
Remove chicken from oven and allow to rest for exactly two minutes to ensure butter remains molten. Serve immediately with preferred sides such as mashed potatoes, crisp salad, or steamed vegetables.
# Notes:
01 -
Partially freezing the chicken between steps is essential to prevent butter leakage and maintain the integrity of the roll.
02 -
Use a kitchen thermometer to monitor oil temperature for consistent frying results and to check internal doneness of the chicken.
03 -
Resting the chicken post cooking is critical; cutting too soon causes butter to solidify within the meat.