98 GOURMET TRAVELLER
Fried chicken with garlic butter
SERVES 6-8 // PREP TIME 20 MINS // COOK 25 MINS (PLUS CHILLING)“This is my take on an inside-out chicken Kiev,” says Stanton. “It’s a good little
snack, especially with the aÏoli and garlic butter, and a real crowd-pleaser.”50 gm (⅓ cup) plain flour
1 egg
1 tbsp milk
100 gm fine dried breadcrumbs
8 chicken tenderloins (about
500gm)
Canola oil, for deep-frying
Lemon cheeks, to serve
Aïoli, to serve
GARLIC BUTTER
125 gm unsalted butter
½ tsp finely chopped garlic
1 tbsp finely chopped flat-leaf
parsley1 Set up a crumbing station
with three separate bowls: place
flour in the first bowl, place egg
and milk in the second bowl and
whisk them like you’re making
scrambled eggs, and place
breadcrumbs in the third bowl.
Season chicken, then dust
in flour, shaking off excess.
Dip into egg mix, then coat
in breadcrumbs, making sure
tenderloins are completely
coated and there are no cracks- they need to be completely
sealed. Refrigerate (uncovered)
for at least 1 hour to set.
2 For garlic butter, place butter
and garlic in a small saucepan
over low heat and cook until
butter is infused but garlic is not
browned (8-10 minutes). Add
parsley, stir to combine, and
keep in a warm place.
3 Heat oil to 180°C in a large
saucepan. Deep-fry tenders
in small batches, turning
occasionally, until golden
(3-4 minutes; be careful, hot
oil will spit). Remove with tongs
and drain on paper towels.
Brush with a little garlic butter
and season to taste.
4 Stack chicken on a plate,
drizzle with remaining garlic
butter and serve with lemon
cheeks and a dollop of aïoli.➤