Buttered Fried Chicken

Copyright 2013 LtDan'sKitchen blogs

This one is definitely in the books for any cardiologist as a definite NO when asked if fried chicken is okay. To top it off, this version was deep fried in butter. Yep, pure, unadulterated unsalted butter. Hey, at least it is unsalted. 

Anyway, the "restaurants" or eateries in the municipality of Miagao offer what they call buttered fried chicken which has become a favorite whenever we eat out. They offer three versions I believe. There is the garlic fried chicken, the regular and then the buttered kind which is our favorite. Well, my favorite anyway.

On a dare, we decided to make this for dinner. This was actually paired with the Chicken Skin barbecue and a side of Mung Bean Stew. So technically, all three were off limits to me. I ended up eating a piece of the buttered chicken and a stick of the barbecue for dinner that night. Hey, the cook has got to eat!

Buttered Chicken

2 lbs chicken pieces
salt and pepper
2 sticks unsalted butter (1 cup)

Seasoned Flour:
1 cup all purpose flour
1 tsp salt
1/4 tsp pepper

Seasoned Bread Crumbs:
2 cups panko bread crumbs
1/2 tsp salt
1/4 tsp Spanish paprika
1/8 tsp cayenne pepper
1/4 tsp dried thyme

Egg Wash:
2 large eggs beaten with
2 tbsp water

1. Season the chicken pieces with salt and pepper. Let sit for about 5 
    minutes. 

2. Melt the butter in a deep skillet over medium low heat. While butter is 
    melting, dredge the chicken pieces in the flour mixture. Tap off the 
    excess flour. Do this individually or in small batches. 

3. When the butter has melted and ready for frying, dip the dredged 
    chicken pieces in the egg wash and then roll in the bread crumb mixture. 
 
4. Drop the breaded chicken in the butter and fry about 4 to 5 pieces at a 
    time. Increase the heat to medium and fry until golden brown on both 
    sides. Drain on brown paper bags or paper towels. 

5. Fry the rest of the chicken pieces in small batches.