Ingredients

2 pounds chicken breasts and thighs, boneless and skinless
Salt and freshly ground black pepper
Oil, for deep-frying
2 cups flour
3 eggs, beaten
2 cups bread crumbs or ground panko
Lemon juice
Rosemary sprigs, about 6 inches long, remove leaves from the lower half of the stem
Lemon Rosemary Butter Dipping Sauce, recipe follows
Lemon wedges

Directions

Cut the chicken into 2-inch pieces and season
with salt and pepper.

Preheat a deep pot of oil or a deep fryer to 365 degrees F.
Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly,
rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain
off excess oil. Season with salt and squeeze fresh lemon juice.
Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon
Rosemary Butter Dipping Sauce, and garnish with lemon
wedges.

Ingredients

Lemon Rosemary Butter Dipping Sauce:
4 ounces clarified butter
1 sprig rosemary
1 lemon, juiced

Directions

In a small saucepan, heat the butter and
rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir
in lemon juice.