Time for November's Crazy Ingredient Challenge!
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The theme for this month is citrus and breadcrumbs. I was very excited to come up with a new recipe because crispy chicken with lemon is a flavor combination that I really love. This chicken recipe is absolutely and is deceptively easy. Frying chicken can be a bit intimidating for me because I am always worried it is going to burn or not done. I have learned that it is important to become comfortable with your heat source and not to constantly poke at the chicken as it cooks because the breading will fall off. The result? This lovely dish below. I decided that I wanted to get a punch of lemon so I added zest to the coating and the hollandaise has fresh lemon juice in the it as well. I normally can whip up a hollandaise like it is no one's business. This time was the exception to the rule. I literally broke the sauce into scrambled eggs 3 times.....cue kitchen temper tantrum. Thankfully, on my last eggs, I got my act together and made a beautiful and velvety sauce (thank goodness!). This recipe was absolutely delicious and I can't wait to make this again! Crunchy, salty, tart and savory....a perfect combination.
f you are interested in joining our challenge, stop over to Dawn of Spatulas on Parade to say hello and to get more information. I am excited to see what next month will bring!
Ingredients
4 chicken breasts
1/2cup flour
1/2cup flour
One egg (+ 1 Tbl Water), Beaten
3/4 cup panko breadcrumbs
1 tsp fresh lemon zest
1/2 tsp black pepper
1 1/2 tsp salt, divided
1 Tbl chopped fresh parsley
1/2 tsp garlic powder
1 1/2 Tbl grated Parmesan
1/4 cup vegetable oil
For Hollandaise:
4 egg yolks
1 Tbl fresh lemon juice
1 stick unsalted butter, melted
1/8 tsp cayenne pepper
Instructions
Set up a station to bread the chicken. One flat dish with flour and 1/2 tsp salt, one bowl with egg beaten with water and one flat dish with breadcrumbs, lemon zest, 1 tsp salt, black pepper, fresh parsley, garlic powder and Parmesan cheese. Dredge the chicken breast in flour, dip in eggs and coat in the panko making sure to press the breadcrumbs into the chicken. Repeat with remaining chicken breasts.
Heat oil in a large rimmed skillet over medium-high heat (you do not want the oil too hot or it will burn the coating). Once oil is hot place chicken gently in the skillet. Cook 4-5 minutes per side. The chicken should be golden brown and breading firm and crunchy. Place chicken on a paper towel lined plate and make the Hollandaise while the chicken rests.
For Hollandaise, heat a double broiler or metal bowl over simmering water (don’t let bowl touch water) on stove top. Quickly whisk together egg yolks and lemon juice in the double boiler. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add cayenne.
Slice chicken into slices and top with Hollandaise. Serve with a leafy green salad.
1/4 cup vegetable oil
For Hollandaise:
4 egg yolks
1 Tbl fresh lemon juice
1 stick unsalted butter, melted
1/8 tsp cayenne pepper
Instructions
Set up a station to bread the chicken. One flat dish with flour and 1/2 tsp salt, one bowl with egg beaten with water and one flat dish with breadcrumbs, lemon zest, 1 tsp salt, black pepper, fresh parsley, garlic powder and Parmesan cheese. Dredge the chicken breast in flour, dip in eggs and coat in the panko making sure to press the breadcrumbs into the chicken. Repeat with remaining chicken breasts.
Heat oil in a large rimmed skillet over medium-high heat (you do not want the oil too hot or it will burn the coating). Once oil is hot place chicken gently in the skillet. Cook 4-5 minutes per side. The chicken should be golden brown and breading firm and crunchy. Place chicken on a paper towel lined plate and make the Hollandaise while the chicken rests.
For Hollandaise, heat a double broiler or metal bowl over simmering water (don’t let bowl touch water) on stove top. Quickly whisk together egg yolks and lemon juice in the double boiler. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add cayenne.
Slice chicken into slices and top with Hollandaise. Serve with a leafy green salad.