Brine Chicken breasts in Water, Kosher salt, Brown sugar, Thyme, and Bay leaves for at least 4 hours, or up to overnight.
Remove Chicken from brine and pat dry.
Wrap each Chicken breast with 4 slices of Pancetta, securing with toothpicks if needed.
In a shallow dish, combine all Breading ingredients.
In another shallow dish, whisk together Eggs and Heavy cream.
Dredge each bacon-wrapped Chicken breast in the flour mixture, then dip in the egg mixture, and finally coat with the flour mixture again.
Heat Duck fat in a large, heavy-bottomed skillet over medium-high heat.
Carefully place the breaded Chicken breasts in the hot fat and fry for 6-8 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Remove from skillet and place on a wire rack to drain excess fat. Remove toothpicks before serving.
While Chicken is frying, prepare the Rosemary Aioli: In a small bowl, combine Mayonnaise, Rosemary, Garlic, and Lemon juice. Mix well.
Ingredients
4
44Chicken breasts-organic, air-chilled
4 cups960 mLWater
1/4 cup60 mLKosher salt
2 tbsp30 mLBrown sugar
2 sprigs2 sprigsThyme
22Bay leaves
16 slices16 slicesPancetta-thinly sliced
1 cup120 gAll-purpose flour
1/2 cup60 gRice flour
1 tbsp15 mLCornstarch
1 tsp5 mLSmoked paprika
1/2 tsp2.5 mLCayenne pepper
1 tsp5 mLGarlic powder
1 tsp5 mLOnion powder
1/2 tsp2.5 mLBlack pepper-freshly ground
22Egg-large
1/4 cup60 mLHeavy cream
4 cups960 mLDuck fat
1 cup240 mLMayonnaise-homemade
2 tbsp30 mLRosemary-freshly chopped
1 clove1 cloveGarlic-minced
1 tbsp15 mLLemon juice-freshly squeezed
Equipment
Large skillet
Shallow dishes
Wire rack
Toothpicks
Mixing bowls
Large pot
Instructions
Brine Chicken breasts in Water, Kosher salt, Brown sugar, Thyme, and Bay leaves for at least 4 hours, or up to overnight.
Remove Chicken from brine and pat dry.
Wrap each Chicken breast with 4 slices of Pancetta, securing with toothpicks if needed.
In a shallow dish, combine all Breading ingredients.
In another shallow dish, whisk together Eggs and Heavy cream.
Dredge each bacon-wrapped Chicken breast in the flour mixture, then dip in the egg mixture, and finally coat with the flour mixture again.
Heat Duck fat in a large, heavy-bottomed skillet over medium-high heat.
Carefully place the breaded Chicken breasts in the hot fat and fry for 6-8 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Remove from skillet and place on a wire rack to drain excess fat. Remove toothpicks before serving.
While Chicken is frying, prepare the Rosemary Aioli: In a small bowl, combine Mayonnaise, Rosemary, Garlic, and Lemon juice. Mix well.
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