Cheese-Fried Chicken Breasts
Submitted by stevie01
Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.
YIELD
4 servingsPREP
45 minCOOK
45 minREADY
1 hrsPub food meets Southwest cooking in this beer-battered chicken breast, where a slice of sharp cheddar tucked under the skin melts into a molten pocket while the outside crisps in a dark-beer batter. Beneath it all: a roasted tomato-poblano cream sauce built in a Dutch oven.
The batter rests 30 minutes, which is the quiet key detail. Resting hydrates the flour and softens the egg white, giving a lighter, shatter-crisp coating instead of a chewy one. Stout or dark beer deepens color and adds malt notes.
The sauce roasts low and slow, 30 minutes at 375°F (190°C) with onions, plum tomatoes, dried poblanos, cumin, and cream. Pureeing it smooth afterward gives a velvety sauce that tastes slow-cooked for hours but is genuinely hands-off while you work on the chicken.
The frying is fast: 350°F (175°C) oil, one minute per side to set the crust, then a final 15 minutes in a hot oven to cook the meat through without burning the batter.
Chef Tips
- Slide the cheese under the skin rather than on top, it stays molten and seals inside.
- Let the batter drip off before frying, too much coats thick and stays gummy.
- Use a neutral high-smoke-point oil, olive oil will break down at frying temperature.
- Reduce the sauce on the stovetop if it looks thin after pureeing.
Variations
- Swap cheddar for pepper jack to layer more heat with the poblanos.
- Substitute a tablespoon of chili powder for the dried chilies if unavailable.
- Serve with cilantro-lime rice or warm corn tortillas.
Ingredients
Directions
PLACE FLOUR IN A MIXING BOWL and slowly pour in the beer while mixing.
Add the egg white, pepper and desired salt and mix well. Taste for salt and pepper and add if desired.
Cover the bowl and set aside for 30 minutes before using.
Combine onions and oil in a small Dutch oven or casserole, place in the oven and turn temperature to 375℉ (190℃).
If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or so, until the skins crack.
Drain tomatoes and when they are cool enough to handle, peel them.
Discard peels, cut tomatoes in half crosswise and squeeze out seeds.
Add tomatoes to the Dutch oven. Remove stems from the dried chili peppers and remove the seeds. Add peppers to the Dutch oven.
Add cumin, cream and salt as desired. Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor. Blend until smooth and set aside.
Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess.
Heat the oil in a heavy skillet over medium heat on the stove. When the oil is hot enough for frying (350F), dip each breast in the beer batter and let the excess run off.
Place skin-side down in the oil and fry until golden.
Turn and fry other side, about 1 minute per side. Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish .
Place the chicken breasts in a preheated 375℉ (190℃) oven for 15 minutes.
Place tomato sauce in a saucepan and reheat. (If the mixture is too thin, place it in a saucepan over high heat and boil down.) Pour the sauce onto a platter and arrange the chicken breasts on top.
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