Clinton Kellys Chicken Francese Recipe 445

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CLINTON KELLY'S CRISPY CHICKEN THIGHS RECIPE - (3.3/5)



Clinton Kelly's Crispy Chicken Thighs Recipe - (3.3/5) image

Provided by á-34938

Number Of Ingredients 3

boneless, skinless thighs
1/4 olive oil
salt pepper

Steps:

  • put thighs in bag and coat with salt and pepper, then coat with olive oil put thighs on baking sheet and bake at 400 for 45 minutes

CLINTON KELLY'S CHICKEN FRANCESE RECIPE - (4.4/5)



Clinton Kelly's Chicken Francese Recipe - (4.4/5) image

Provided by á-17861

Number Of Ingredients 12

Ingredients
4 large Chicken Breasts (boneless skinless and pounded to 1/2-inch thickness)
Flour for dredging
Salt and freshly cracked Black Pepper
4 Eggs (whisked)
1/4 cup Water
Extra Virgin Olive Oil
1 Lemon (cut into wheels plus wedges to garnish)
3/4 cup White Wine
3/4 cup Chicken Broth
3 tablespoons Butter
1/4 cup fresh Parsley leaves (torn)

Steps:

  • Directions step 1 ingredients 4 large Chicken Breasts (boneless skinless and pounded to 1/2-inch thickness) Salt and freshly cracked Black Pepper Flour for dredging 4 Eggs (whisked) 1/4 cup Water instructions Season chicken with salt. Whisk together flour, salt and pepper in a rimmed baking dish. Place eggs and water in a rimmed baking dish and season. step 2 ingredients Extra Virgin Olive Oil instructions Heat a large skillet with 1/4-inch of olive oil over medium-high. Working in batches to avoid over crowding the pan, lightly coat chicken in the season flour, dip in the egg mixture and place in the oil oil to fry. Repeat with remaining chicken. step 3 ingredients instructions Cook for 2 to 3 minutes or until golden and crispy. Flip and continue to cook on the second side until golden and crispy, about 2 to 3 more minutes. Once chicken is cooked through transfer to a large serving platter. Drain excess oil. step 4 ingredients 3/4 cup White Wine 3/4 cup Chicken Broth 3 tablespoons Butter 1 Lemon (cut into wheels plus wedges to garnish) 1/4 cup fresh Parsley leaves (torn) instructions Remove half of the cooking oil. Deglaze the pan with the wine, making sure to scrap up any brown bits from the bottom of the pan. Stir in chicken stock and butter to emulsify. Add the lemon wheels and season with salt and pepper. Remove pan from heat and add the fresh parsley. Pour the sauce over the chicken and serve. Garnish with lemon wedges. step 5 ingredients instructions Helpful Tip: Pound the chicken evenly so it cooks evenly.

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