Wednesday, October 12, 2011

Parmesan Fried Chicken with Pesto Bechamel



1 whole chicken 
1 cup plain greek yogurt 
1 cup parmesan cheese 
1 cup unbleached all purpose white flour 
3 cups coconut oil 
Salt and black pepper

Clean and cut chicken into 8 pieces. Marinade in yogurt, season with salt and pepper (to liking), cover and refrigerate overnight. Take chicken out 10 to 15 minutes before cooking.

Combine flour and parmesan cheese. Dredge chicken fully in the flour mixture and shake of access. Sprinkle with more salt and pepper (to liking) and set aside.

Using a cast iron skillet or similar (enough to hold 8 pieces), melt coconut oil on low heat. When it melts, bring temperature of the oil to approximately 325 degrees. Maintain this temperature and not allow it to go over (make sure not to let it boil).

Place chicken skin side down into the pan. Cook chicken until golden brown on each side (about 10 minutes). Drain chicken on a wire rack over a sheet pan for about 10 minutes before serving hot with the bechamel and vegetables of choice.

Pesto Bechamel:
2 1/2 cups milk 
3 tablespoons butter 
2 tablespoons unbleached white flour 
1/2 teaspoon nutmeg 
2 tablespoons Pesto 
1/4 cup freshly grated parmesan cheese 
Sea salt and black pepper

In a medium pan, heat the butter over medium to high until it melts. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 6 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto, parmesan, and nutmeg. Season with salt and black pepper to taste. Drizzle desired amount over the chicken or serve along side for dipping.

Baking Option:

Preheat oven to 400 F.

Arrange chicken in a single layer in a prepared baking sheet. Bake for 30 to 40 minutes or until golden, crispy, and cooked through (turn chicken over halfway during cooking).

Remove from oven and enjoy hot with vegetables of your choice.






10 comments:

Cooking with Tammi said...

I can not wait to try this. Looks Amazing.

Kath said...

Great looking recipe! I always use coconut oil to fry chicken, too. I've never tried adding Parmesan, though. Thanks for that great idea!

Tina said...

The use of parmesean in the flour coating does intrigue. I will need to try this. Also you sauce sounds like it would compliment the chicken quite nicely. Delicious.

sensiblecooking said...

Oh yeah one question. I usually like to get my dinner ready before my guest arrives so I prepare everything in advance. So how can I still retain that crunch even though I have fried it like hour ago. I am so serving this next time when I have friends over.

isabelleathome said...

oh boy, I wish you lived close to me...I would be at your house right now eating this fantastic supper!

The Culinary Lens said...

Now this is my kind of home cooking.. I have never cooked in coconut oil

Rich and Sweet said...

Love the coconut oil idea! Looks amazing!!!

Mia said...

Sensible Cooking - Try leaving the chicken on a wire rack over a baking sheet in the oven at around 250 F. Just before serving put it under the broiler for a few minutes if you need to re-crisp them again. :) Thank you all so much for your lovely and kind comments. :)

Joan@chocolateandmore said...

Mia, this looks so good! I'll have to try using the yogurt for my fried chicken. Hugs!

Mia said...

Thank you Joan!

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