Bessamel-ntymeno Teganismeno Kotopoylo
(Béchamel-Coated Fried Chicken) Recipe

Origin: Greece      Period: Traditional

Ingredients:

720ml chicken stock
4 chicken breast halves, skinned

For the Béchamel Coating:
5 tbsp butter
6 tbsp white flour
180ml milk
1/4 tsp thyme
salt and ground white pepper, to taste
1 egg, beaten with 2 tbsp water
120g dry breadcrumbs
3l olive oil, for frying

Bessamel-ntymeno Teganismeno Kotopoylo
(Béchamel-Coated Fried Chicken) Preparation:

Method:

Place the chicken stock to a larg pan and bring to the boil then add the chicken, return to a boil then reduce to a simmer, cover and continue cooking until the chicken is tender (about 12 minutes). Remove the chicken breasts and set aside to cool to room temperature (reserve 180ml of the chicken stock).

Meanwhile, heat the buter for the Béchamel coating in a small saucepan. Scatter the flour over the top and stir to form a smooth roux. Continue cooking over low heat for about 30 seconds then gradually add the milk, whisking all the while, then add the reserved 180ml of chicken stock. Keep whisking until smooth then bring to a simmer and cook, stirring constantly for about 2 minutes, or until the white sauce thickens. Add the thyme, salt and white pepper then take of the heat and set aside to cool to room temperature.

When cold, dip each piece of chicken breast in the sauce then place on a baking tray and refrigerate for about 1 hour, or until the béchamel coating is firm. Heat the oil in a deep fryer, casserole (or Dutch oven) or wok to 170°C. When hot, dip both sides of the coated chicken in the egg and water mix before covering evenly with the breadcrumbs to coat. Place in the hot oil and fry, turning once until golden brown (about 5 minutes). Drain on kitchen paper and serve hot.

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