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Fried Chicken with Green Mayonnaise
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1
Reviews
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By:
Marcie Booher
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Fried Chicken with Green Mayonnaise Recipe fries butterflied chicken breast seasoned with lemon juice and paprika after coating with flour, then egg, then bread crumbs before serving with green mayonnaise with capers and parsley.
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INGREDIENTS
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4 skinless chicken breast fillets, each weighing about 7 oz
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juice of 1 lemon
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1 tsp paprika
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plain (all-purpose) flour, for dusting
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1 to 2 eggs
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dried breadcrumbs, for coating
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about 4 tbsp olive oil
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salt and ground black pepper
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lemon wedges (optional), to serve
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For the mayonnaise:
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1/2 cup mayonnaise
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2 tbsp pickled capers, drained and chopped
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2 tbsp chopped fresh parsley
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DIRECTIONS
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1:
Skin the chicken fillets. Lay them outside down and, with a sharp knife, cut horizontally, almost through, from the rounded side. Open them up like a book. Press gently, to make a roundish shape the size of a side plate. Sprinkle with lemon juice and paprika.
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2:
Set out three shallow bowls. Sprinkle flour over one, seasoning it well. Beat the egg with a little salt and pour into the second. Sprinkle the third with dried breadcrumbs. Dip the fillets first into the flour on both sides, then into the egg, then into the breadcrumbs to coat them evenly.
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3:
Put the mayonnaise ingredients in a bowl and mix well to combine.
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4:
Heat the oil in a heavy frying pan over a high heat. Fry the breast portions two at a time, turning after 3 minutes, until golden on both sides and juices run clear. Add more oil for the second batch if needed. Serve immediately, with the mayonnaise and lemon wedges, if using.
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