Recipe courtesy of Wolfgang Puck
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35 min
15 min
20 min
8 servings


Lemon Rosemary Butter Dipping Sauce:


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.

Lemon Rosemary Butter Dipping Sauce:

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.

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