This recipe was provided by a chef, restaurant or culinary professional. Allow the chicken to cool enough to handle, about 5 minutes, then serve.įor the marinade, Gallatoire's uses a Creole seasoning made up of a secret blend of paprika, black pepper, dried oregano, dried parsley, garlic powder, onion powder, dried thyme and cayenne pepper, but you can use your favorite store-bought blend. Remove the chicken from the oil with a slotted spoon or tongs to a paper-towel-lined plate and season with some salt. Add the chicken broth, lemon juice and pepper. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Reduce the heat if chicken browns too quickly. The smaller pieces might cook faster than the larger ones. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165F on an Instant Read Thermometer. Cook until the chicken begins to float in the oil, 12 to 15 minutes. Monitor the temperature of the oil while cooking to make sure the temperature doesn't drop too low when you add the chicken or spike too high. Shake off the excess flour and place the chicken skin-side down in the hot oil. Remove the chicken from the egg wash and dredge it in the flour a second time. Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess. Place the flour in a separate large mixing bowl.

In a large mixing bowl, combine the egg yolks and milk to make an egg wash. Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish. Heat the oil in a large, heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Mix the Creole seasoning into the ice water and add in the chicken.

Dredge chicken breast