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
Rosemary sprigs, about 6 inches long, remove leaves from the lower half of the stem
Lemon Rosemary Butter Dipping Sauce, recipe follows
4 ounces clarified butter
1 sprig rosemary
1 lemon, juiced
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.
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.