Ingredients
Equipment
Method
- Prepare the 'green butter' by combining softened butter with finely chopped herbs (e.g., parsley, dill, chives) and a touch of garlic, then roll into small logs and chill thoroughly until firm.
- Carefully pound the chicken breast fillets evenly to about 1/4-inch thickness, being careful not to tear the meat.
- Place a log of the chilled green butter in the center of each pounded chicken breast, then carefully fold and roll the chicken tightly around the butter, ensuring no gaps.
- Secure the chicken parcels with toothpicks if necessary to maintain their shape and prevent butter leakage.
- Set up a breading station: one dish with seasoned flour, one with beaten egg, and one with breadcrumbs.
- Dredge each chicken parcel first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in breadcrumbs.
- For extra crispiness and security, repeat the egg wash and breadcrumb coating (double breading), then chill the breaded chicken for at least 30 minutes.
- Preheat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully fry the chilled chicken parcels for 4-6 minutes until golden brown and crispy.
- Transfer the fried chicken to a baking sheet with a wire rack and finish baking in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
Notes
Ensuring the 'green butter' is well chilled and firm is paramount; this prevents it from leaking during the initial frying. Double breading the chicken parcel (flour, egg, breadcrumbs, then repeat egg and breadcrumbs) creates a robust seal and a superior crispy crust. Fry at the correct temperature (around 350°F / 175°C) to achieve a golden exterior without overcooking the breading. Finish in a preheated oven to cook the chicken through completely and melt the butter perfectly, preventing scorching. Be cautious when serving, as the molten butter inside can be very hot.