Fire Roasted Steak Fried Chicken Recipe
Marinated chicken breast breaded and rubbed with herbs and spices, served with savory fried brown sugar – citrus demi – glace.
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Ingredients
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Chicken Marinade
Breading
Demi-Glace
Frying
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, black pepper, and thyme. Add the chicken breasts and coat them well in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Breading
- 2
Prepare the Breading Station
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs until well combined. In the third dish, add the panko breadcrumbs.
- 3
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in flour, shaking off the excess. Then, dip it in the egg wash, letting the excess drip off. Finally, coat the chicken in panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on a plate.
Demi-Glace
- 4
Prepare the Demi-Glace
In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Pour in the fresh orange juice and soy sauce, stirring to combine. Add the chicken broth and rosemary. Bring to a simmer and cook for about 10 minutes, or until the sauce has thickened slightly. Set aside and keep warm.
Frying
- 5
Fry the Chicken
In a large deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken breasts to the hot oil, working in batches if necessary. Fry for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the oil and drain on paper towels.
Serving
- 6
Serve the Dish
Place the fried chicken on a serving plate. Drizzle the warm brown sugar-citrus demi-glace over the top. Garnish with additional fresh herbs if desired. Serve hot.