July 05, 2017
Dinner, Main Dish, Poultry,
Chicken, Fruit, Lemon, Austrian, Entertaining, Father's Day, Sunday Dinner, Deep Fry, Make it from scratch, Boneless Pieces more
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"There is nothing to not like about this lemony succulent chicken as given by Master Chef Wolfgang Puck."
Cut the chicken into 2-inch pieces and season with salt and pepper.
Preheat a deep pot of oil or a deep fryer to 365 degrees F.
Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain off excess oil. Season with salt and squeeze fresh lemon juice.
Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges.
In a small saucepan, heat the butter and rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir in lemon juice.
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Made for the Austria region of CQ4 & the Happy Campers team - I made a minor change. DH & I both prefer light meat, so I used skinless chicken breasts that I halved to create 2 tenders each & tenderized slightly w/my meat mallet. My method paired w/the lemon, butter & rosemary sauce made the tasty result resemble chicken piccata to a degree. The chicken was tender, flavorful & served w/a potato recipe (non-CQ4) we also enjoyed very much. Thx for sharing this recipe w/us. We loved it & it will definitely grace our dining table again. :-)
Delicious!!! This was a huge hit with the whole family. It was easy to make and just delicious. My deep fryer got a big workout! I would have had to use a huge amount of rosemary sprigs for all of that chicken so I only used it with some. The sauce is really good but I would use more rosemary. Made for CQ17 for the Smokin' Chefs. Thanks! :)