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Thyme-Fried Chicken With Crispy Skin

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Chicken breast is one of the most challenging proteins to cook with. The reason behind this is that it is so delicate that a slight overcooking can turn into a disaster. But, worry no more as this recipe can be perfected in the comforts of your home.

This is a dish that is perfect for enjoying on a Saturday night. This crispy fried corn chicken breast uses a basic roasted chicken stock that was reduced down to perfection. It is also paired with salted walnuts that were roasted in the oven until crisp. The chicken skin is also roasted in the oven to have that fantastic crisp texture, perfect pairing with a delicious and perfectly cooked chicken breast. To balances the dish, it is paired with a creamy celeriac puree.

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

Sauce
1200 g Roasted chicken stock
30 g Japanese soy sauce
30 g Lemon juice
Salt to taste
1 Jalapenos
1 tbsp. Lemon juice
For the Walnuts
300 g Water
109 g Walnuts, peeled
80 g Salt
For the Chicken Skin
200 g Chicken skin
2 tbsp. Salt
Celeriac Puree
1/2 large Celeriac, peeled
Salt to taste
200 g Smetana
2 tbsp. Butter
Bake Celeriac
1/2 large Celeriac, peeled
20 g Rapeseed oil
ㅤ ㅤ Salt to taste
Apple and celery
1 medium Shallots, diced
80 g Green apple, deseeded
80 g Celery
1 tbsp. Lemon juice
10 g Chervil
Chicken Breast
20 g Olive oil
600 g Corn chicken breast with skin
ㅤ Salt to taste
ㅤ ㅤ Black to taste
150 g Butter, unsalted
8 g Thyme

Directions:

Step 1

Bring the chicken stock to a boil in a wide pot. Reduce it down until it starts to thicken, usually around when 50-60% reduced. Season with soy sauce, lemon juice, and salt.

Step 2

Bring water and salt to a boil and pour over the walnut. Rest for 20 min. Roast in the oven at 140°C/285°F for 20 min. Stir 2 times during roasting.

Step 3

Season the chicken skin with salt and spread it on a baking sheet. Roast at 180°C/350°F for 25 min, until completely golden and crispy.

Step 4

Strain the fat and save it for the sauce. Crumble the skin over the freshly baked chicken breast to add more crispy skin.

Step 5

Cut half of the celeriac into small cubes and boil in lightly salted water for 20 min, until soft. Strain and put back on the heat to roast the excess water out.

Step 6

Put the boiled celeriac in a blender with smetana, butter and salt. Blend until a smooth purée.

Step 7

Cut the other half of the celeriac into wedges (2 per portion). Roast in the oven at 80°C/350°F with oil and salt for 20 min. Stir 2 times during cooking.

Step 8

Cut the apple, celery and shallots into small cubes. Saute in a saucepan with olive oil and season with salt. Add the lemon juice, crushed walnuts and finish with finely chopped chervil.

Step 9

Add the finely diced jalapeno, lemon juice, and roasted chicken fat to the chicken jus.

Step 10

Season the chicken breast with salt and ground black pepper. Heat a frying pan to high heat.

Step 11

Fry the chicken skin down in the hot pan with rapeseed oil until golden skin. Turn the chicken and add butter and thyme. Turn down heat to medium.

Step 12

Use a spoon to base the chicken with the foaming hot butter until real golden and crispy. Finish in the oven at 125°C/260°F until 65°C/150°F in core temperature. Rest 5 min.

Step 13

Enjoy!