Fried Chicken A La Williams Sonoma Recipes

WILLIAMS-SONOMA CHICKEN BREASTS WITH WHITE WINE DIJON SAUCE

Steps:

• Trim any fat from the chicken breasts. Rinse and pat dry with paper towels.
• One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap and, using a rolling in, roll across the thickest part of the breast to flatten to an even thickness of about 1/2 inch (12 mm).
• In a large, preferably nonstick saute pan or frying pan over medium-high heat, melt the butter with the oil. When foaming, add the chicken breasts and sprinkle with salt and pepper to taste.
• Saute, adjusting the heat as needed to keep the breasts from releasing their juices, until golden and just tender, about 5 minutes on each side. Tip: To test for doneness, insert the tip of a sharp knife into the center of each breast; the juices should run clear and the meat should no longer be pink at the center.
• Transfer to a warmed plate and keep warm.
• Pour off any excess fat from the pan and return the pan to medium-low heat. Add the shallots and saute, stirring, until translucent, 1-2 minutes.
• Add the mustard, cream, and white wine, raise the heat to medium and stir with a wooden spoon, scraping up any browned bits stuck to the pan bottom. Cook, stirring, until thickened and blended, 2-3 minutes.
• Taste the sauce and adjust the seasonings. Return the chicken breasts to the pan and turn the breasts over several times to coat them well with the sauce and to heat them through.
• Transfer to a warmed platter or individual dishes and spoon the sauce over the breasts.
• Sprinkle with chopped parsley and serve at once.

FRIED CHICKEN A LA WILLIAMS-SONOMA

Steps:

• Rinse the chicken with cold water and pat dry with paper towels. Place the chicken in a large baking dish and season lightly with salt. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
• In a bowl, whisk together the flour, the 2 1/2 teaspoons salt, the black pepper, paprika, cayenne pepper and marjoram. Divide the flour mixture evenly between 2 bowls. Pour the buttermilk into another bowl.
• In a 6 quart deep saute pan over medium heat, heat the oil to 375 degrees F. or 190 degrees Celsius on a deep frying thermometer.
• Pat the chicken with paper towels to remove excess moisture. Dip the chicken into the flour, coating the pieces evenly, and shake off the excess flour. Dip the chicken into the buttermilk, allowing the excess to drip off, then dip the pieces into the other bowl of flour and shake off the excess. Place the chicken on a baking sheet. Line another sheet with paper towels.
• Using tongs and working in batches, carefully place the chicken in the oil; do not overcrowd the pan. Fry the chicken until the underside is golden brown, about 10 minutes. Turn the pieces over and fry until the chicken is opaque throughout, 10-12 minutes more; an instant read thermometer inserted into the breasts should register 160 degrees F. or 71 degrees Celsius and into the legs and thighs it should read 170 degrees F. and 77 degrees Celsius
• Using tongs, transfer the chicken to the paper towel lined baking sheet. Let cool there for 5 minutes, then serve.