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Thyme-Fried Chicken With Crispy Skin

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.

Thyme-Fried Chicken With Crispy Skin
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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
  • 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
  • Salt to taste
  • Black to taste
  • 150 g Butter, unsalted
  • 8 g Thyme
Directions:
Step 1
Step 1
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
Step 2
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
Step 3
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
Step 4
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
Step 5
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
Step 6
6
Put the boiled celeriac in a blender with smetana, butter and salt. Blend until a smooth purée.
Step 7
Step 7
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
Step 8
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
Step 9
9
Add the finely diced jalapeno, lemon juice, and roasted chicken fat to the chicken jus.
Step 10
Step 10
10
Season the chicken breast with salt and ground black pepper. Heat a frying pan to high heat.
Step 11
Step 11
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
Step 12
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
Step 13
13
Enjoy!
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