12 Minute Fried Chicken

This a fantastic dish and quick to put on the table!  Adding mustard and cayenne to the batter makes this chicken tangy and a little spicy, just awesome!

Recipe from Justin Chapple,  Food & Wine magazine


Recipe for two:

2 skinless chicken breasts, pounded
2 eggs
3 T Dijon mustard
1/2 t cayenne pepper
1 1/2 cups Panko breadcrumbs
salt and pepper

Dipping sauce:

4 T Dijon mustard
1 T honey

Place chicken between two pieces of plastic wrap and pound until they are roughly the same thickness so they cook at the same rate.  Season with salt and pepper.

Put the eggs, mustard and cayenne in a bowl and whisk together.  Put the Panko into one plate and the batter in another.  In a large heavy skillet heat about 1/3 cup olive oil.  When the oil's hot, dip the chicken into the batter and into the Panko and place them into the hot oil and cook over medium high heat until brown, about two minutes, turn when golden brown and repeat.  Only turn them once.

Mix the dipping sauce ingredients together and pour into a ramekin.

Serve on warm plates with veggies of your choice.  We had our fried chicken with oven roasted sweet potatoes, rosemary and garlic.

Bon Appetit!  Chef Hobbes