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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
2 pounds chicken breasts and thighs, boneless and skinless |
salt and freshly ground black pepper |
oil, for deep-frying |
2 cups flour |
3 eggs, beaten |
2 cups bread crumbs or ground panko |
lemon juice |
rosemary sprigs, about 6 inches long, remove leaves from the lower half of the stem |
lemon rosemary butter dipping sauce, recipe follows |
lemon wedges |
4 ounces clarified butter |
1 sprig rosemary |
1 lemon, juiced |
Directions:
1. Cut the chicken into 2-inch pieces and season with salt and pepper.
2. Preheat a deep pot of oil or a deep fryer to 365 degrees F.
3. Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain off excess oil. Season with salt and squeeze fresh lemon juice.
4. Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.
5. Lemon Rosemary Butter Dipping Sauce:
6. In a small saucepan, heat the butter and rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir in lemon juice.
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