How to Make Fried Chicken Breast
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Chosen by the James Beard Foundation as Outstanding Chef 2007, Outstanding Wine Service 2007 for Citronelle, and Best New Restaurant 2008 for Central, Michel Richard exemplifies the art of cuisine and a love of his profession.
His style is light, fresh and intelligent, with witty presentations and texture. Michel was a pioneer in French/California cuisine, before moving to Washington, DC, where Michel Richard Citronelle became his flagship restaurant.
Richard knew he wanted to be a chef when he first glimpsed a restaurant kitchen at the age of eight. "The white hats, aprons, and all of the food - I fell in love." His fate was decided.
Michel's creativity can be seen in prestigious culinary publications such as Gourmet, Food & Wine, Food Arts, Bon Appetit, and has been featured in the Washington Post, Washingtonian, The New York Times, and Los Angeles Times, among many others. Constantly engaged in something new, Michel released his second book, Happy in the Kitchen, published by Artisan in 2006. earning a James Beard nomination for Cooking from a Professional Point of View. To rave reviews, and the 2008 James beard Award for Best New Restaurant, he opened Central Michel Richard, in downtown Washington, DC, and followed that success with two new restaurants in California, Citronelle at Carmel Valley Ranch, and Citrus at Social, in Los Angeles.
How to Make Fried Chicken Breast
Chef Michel Richard of Citronelle demonstrates how to make a beautiful dinner for Valentine's day including fried chicken breast.
How to Make Fried Chicken Breast
Ingredients
4 large skinless, boneless chicken breasts (about 12 ounces each)
Fine sea salt and freshly ground black pepper
1 teaspoon chopped thyme
8 ounces (about ½ large loaf) day-old Italian bread or country bread, crusts removed
1 large egg white
Canola or peanut oil for deep-frying
1 teaspoon whole milk, or as needed
1 teaspoon madras curry
Instructions
1. Pull the small chicken tender from the underside of each chicken breast. With a paring knife, remove and discard the piece of sinew that runs the length of the tender. Set the tenders aside. Cut the thin pointed end off each breast and add that meat to the tenders. The tenders and trimmings will be used as the binder. Trim the breasts and thighs of any excess fat or sinew and discard.
2. Season both sides of the chicken breasts with salt, pepper, and about half the thyme.
3. To roll the chicken breasts into a log: Lightly moisten the work surface, to anchor the plastic, and lay out a 2-foot-long piece of plastic wrap, with a short end toward you. Place the breasts end to end down the center of the plastic, starting about 4 inches from the bottom edge, and with the thinner ends overlapping. Pull the plastic wrap from the bottom up over the chicken pressing it against the surface of the meat. Slowly roll up the chicken in the plastic wraps, being careful not to catch the wrap in the chicken and pinching in the sides from time to time to compact the roll. Twist both ends of the roll and tie with kitchen twine, forming a compact log. Trim the ends of the plastic.
4. To cook the chicken, fill a large pot with water and clip a thermometer to the side of the pot. Using a large pot of water makes it easier to maintain the temperature once the chicken is added. Heat the water to 155F. It is important that the water temperature remain between 155F and 160F as the chicken cooks. Keep a bowl of ice cubes next to the stove, and if the temperature climbs, add a few ice cubes to lower the temperature quickly.
5. Poach the breast, still wrapped in plastic, in the water for 30 minutes, checking the water temperature often. If the chicken doesn't remain under the surface of the water, wedge a wooden spoon in the pot to keep it submerged.
6. Fill a large bowl with cold water. Remove the chicken from the poaching water and place in the colds water. Once they are cold, remove the logs from the water, wipe dry, and place in the fridge overnight.
7. Remove the silver skin from the chicken tenders with a knife, and place in a food processor. Add the egg white, and puree until smooth. Add salt, pepper and madras curry. Transfer to a bowl. Whisk in a generous pinch each of salt and pepper. Cover with plastic and refrigerate until ready to use, or for up to a day.
8. Remove the crust of the bread. Cut the bread into 1" cubes and place in the food processor. Pulse to process into irregular lumps. The bread needs to be soft not dry, we are creating bread lumps not bread crumbs. The largest crumbs should be no more than ¼ inch, but do not overprocess. You should have about 2 ¼ cups. Transfer to a large plate and cover with plastic film till ready to use.
9. Heat the frying oil to 325F in a deep fryer or deep heavy pot.
10. Pre heat the oven to 325F.
11. Remove the chicken puree from the refrigerator, and whisk it. It should have the consistency of mayonnaise; if it is too thick, add enough milk to make it spreadable.
12. Remove the plastic from the chicken breasts and dry them in a towel. Using your hands or a brush, coat each piece generously with the chicken puree, then place in the bread lumps and roll to coat, pressing the crumbs so they adhere.
13. Fry the breasts, for 2 minutes, or until light brown and crispy. Remove from oil with a spider or slotted spoon and place on paper towel in the oven for 10 minutes. Sprinkle with salt and pepper. Serve with a side of asparagus and grain mustard and orange remoulade.
Transcripts
Michel Richard: I am Michel Richard from Citronelle. I am going to show you how to make a fun Valentine's dish, super fried chicken. For that we need chicken, bread, we need a little bit of curry, salt and pepper, a nice mixer like this, and a fryer. We have a fryer here.
First what we are going to do now? We have got to remove the fat from the chicken breast, the schmaltz here. Okay, I have removed all of that. Here we have my piece of plastic film. Now I am seasoning the meat with salt and fresh ground pepper. I place the meat and then I am going to wrap it almost like a sausage. See, try to create a sausage. Tight, make it tight. Make it tight and you are going to roll it 5 or 6 times. Then tight, see the way I do it. I use some pieces of kitchen twine. See, that looks good, it's nice. Now we are going to cook it. We are going to poach it for half an hour at 140 degrees. You should do that a day before the celebration. So that they can be sat one day or one night in the fridge and now we are going to finish it. We are going to add the crust to the chicken. For that, we need the bread, a day old bread and now remove the crust. This is the nice Italian bread or French bread, if you want. See, I cut a piece of bread and I am going to process the whole thing. Do you have a machine like this in your home? You don't have one. Ask your husband or ask your wife to buy you one for Christmas. Here now the bread is ready. It's being processed, so you have big nice piece of some bread crumbs. Now I am going to transfer that into a bowl. Very nice, the way I want it. I need to create a groove. I need to groove my bread crumbs to the chicken. For that, I am going to use one ounce or two ounces of chicken here, a little bit of salt, a teaspoon of curry, and I am going to add a little bit of milk. I am going to create egg mousse. I want that consistency of of mayonnaise. Here we are, just a little bit of that. I am using my magic bullet. Alright, here we are. It should be ready. Now I take a spoon. You see, nice consistency, very nice. I need to remove the plastic from the chicken. It look exactly like a chicken sausage. The great chicken because it's a fried chicken without bone. It's boneless, it's easier to eat, and it is wonderful. We cut that piece. You dry the chicken because you want to make sure that the puree is going to stick to the chicken. We roll into bread crumbs and here we are.
You fry the chicken in olive oil. We fry it for at least, may be, 5 minute. Cook at 350, it will be perfect but if you want honestly, kind of, Do I look like skinny? if you don't want to fry then you can bake it in the oven at 400 degrees, but it will not taste as good. Okay, you understand that. Frying tastes better. Even in my restaurant, we use clarified butter. Look when you fry it, it becomes so crispy. The texture is so fabulous. Now I am going to show you how to make the quiche, the potato quiche, with a little bit of butter on the quiche. So delicious!
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