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Italian Breaded Half Chickens with Sun-dried Tomato Cream Sauce
We're throwing it back to the flavours of the 80s with this recipe! Breaded to perfection, these chickens pan fry perfectly and pair oh-so-well with this sundried tomato cream sauce.
YIELDS
2
TO
4
Ingredients
Half chickens
- 2 bone-in half chickens
- 1 1/2 cups buttermilk
- 3 petals Fresh sage
- 1 tablespoon lemon zest
- 2 litres of vegetable oil
Dredge
- 2 cup Flour
- 1 teaspoon Thyme
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 1/2 teaspoons marjoram
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Sundried tomato cream sauce
- 1/2 tablespoon garlic, chopped
- 2 tablespoons shallots, diced
- 2 tablespoons sundried tomatoes, roughly chopped
- 2 oz white wine
- 1 teaspoon lemon juice
- 2 cups cream
- 1/2 teaspoon salt
- 2 tablespoons fresh basil, sliced
Directions
Half chickens
- Combine the buttermilk, sage, and lemon juice in a large mixing bowl. Submerge the half chickens in the marinade and place the fridge wrapped tightly. Allow to marinate for 2 hours up to overnight for best results.
Chicken dredge
- In a large bowl, combine all ingredients. Reserve
Sun-dried tomato cream sauce
- In a medium-sized sauce pot on medium-high heat, add the vegetable oil until it shimmers (about 10-15 seconds), add the shallot and garlic, and sauté for about 30 seconds. Add the sun-dried tomatoes and stir to combine—Deglaze with white wine and lemon juice. Allow to cook out for one minute. Add the cream seasonings and reduce by half. Finish the sauce with the fresh basil and remain warm.
Half chickens continued
- In a Dutch oven and using a thermometer, heat the vegetable oil to 350 degrees F. Remove half chickens from the marinade and dredge into the chicken flour, ensuring the chickens are thoroughly coated with the flour. Shake off the excess before frying. In two batches, cook each chicken half until an internal temperature reaches 160 F (about 6-8 minutes). Carefully remove the chicken from the oil and allow it to rest on a baking sheet lined with a resting rack. Season the chickens with salt after they come out of the hot oil.
Serve
- On a large dinner plate, pool some of the sun-dried tomato cream sauce in the centre, add the half chicken just off-centre from the sauce and enjoy.
