Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken breast halves
  • skinless
  • boneless
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • freshly ground
  • 1/2 cup flour
  • (70 grams) unbleached all-purpose
  • 3 eggs
  • large
  • 1 cup bread crumbs
  • plain dried
  • vegetable oil
  • Canola or for frying
  • 1 1/2 cups mayonnaise
  • 3 tablespoons basil
  • finely chopped fresh
  • 2 tablespoons Parmigiano-Reggiano cheese
  • freshly grated
  • 1 clove garlic
  • crushed through a press or minced
  • 1 teaspoon hot red sauce red pepper flakes
  • such as sriracha
  • or 1/2 teaspoon hot

Instruction

  • One at a time, place a chicken portion between two plastic storage bags or sheets of plastic wrap
  • Using a flat meat mallet (or even a wine bottle or rolling pin), pound until about ⅓ inch thick throughout
  • Cut the chicken across the grain into ½-inch-wide strips
  • Season the chicken with the salt and pepper
  • Spread the flour in a shallow bowl
  • Beat the eggs until combined in a second shallow bowl
  • Spread the breadcrumbs in a third bowl
  • Position a rack in the center of the oven and preheat the oven to 200℉
  • Set a wire cooling rack on a large rimmed baking sheet
  • A few at a time, dredge the strips in flour, shaking off the excess
  • Dip in the eggs to coat, and roll in the crumbs to cover completely
  • Transfer to the lined platter
  • Pour enough oil to come to about ¼ inch up the sides of large skillet
  • Do not skimp on the oil
  • Heat over medium-high heat until the oil is very hot and shimmering, but not smoking
  • In batches without crowding, fry the chicken strips in the oil, turning them as needed, until golden brown, about 2 ½ minutes
  • Using a wire spider or slotted spoon, transfer the strips to the wire rack and keep warm in the oven while frying the remaining chicken
  • Just before serving, drain briefly on paper towels and transfer to a clean platter
  • Serve hot with pesto dip
  • To make the dip: Mix the mayonnaise, basic, Parmigiano, garlic, and hot red sauce in a medium bowl
  • Excerpt from "Super Tuscan: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table" by Gabriele Corcos and Debi Mazar
  • Copyright © 2017 by Gabriele Corcos and Debi Mazar
  • Used with permission by Touchstone
  • All rights reserved