2 cloves garlic, minced
1 pinch salt
2 tablespoons chopped fresh flat-leaf
6 tablespoons unsalted butter
4 (8 ounce) skinless, boneless chicken breast
halves, pounded to 1/4-inch thickness
1 pinch salt and pepper to taste
1 cup all-purpose flour
2 teaspoons salt
2 large eggs eggs, beaten
2 cups panko bread crumbs
1 pinch cayenne pepper
2 cups vegetable oil for frying, or as needed
Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely
smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture
with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter
mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of
wider end of each chicken breast. Fold the narrower end of each chicken breast up over the
butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the
center to form a round ball. The top of the chicken will be smooth and the bottom will be
gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a
plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm,
about 30 minutes.
Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another
shallow bowl. Pour panko bread crumbs into another bowl.
Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into
flour mixture to coat and shake o any excess flour. Dip into beaten eggs, then press into
bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the
freezer to chill until firm, about 15 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to
400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on
both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and
cayenne pepper over the top.
Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15
to 17 minutes. An instant-read thermometer inserted into the center should read at least 165
degrees F (74 degrees C). Let rest for 5 minutes