Fried Chicken, Castañeda

Amended from Dan Tachet, Chef, Castañeda, Las Vegas, New Mexico

1 medium yellow onion, chopped very fine

4 tablespoons butter

¼ cup flour

¾ cup chicken broth

½ cup cream

2 egg yolks, well beaten

2 tablespoons finely chopped fresh parsley

2 chicken cutlets, sliced at an angle into one inch strips

bread crumbs

2-3 large brown eggs

Vegetable or canola oil

What we did: Place a large, heavy pan over high heat; to test temperature, scatter several drops of water over the pan and see that they sizzle. For this, a nonstick pan would work best. Melt butter and add chopped onion, stir, and then reduce heat. Allow onions to cook until golden, but do not brown. Later, add flour, creating a roux. Let the roux thicken briefly, but be careful not to burn. Add chicken broth and cream. This will create a thick, aromatic sauce, approximately the consistency of a pancake batter. Stir frequently, about six to eight minutes. 

Have both chicken strips and a plate of breadcrumbs nearby and ready. Reserve about ¾ of the breadcrumbs for later. Add egg yolks and parsley to the sauce, stir until mixed, and remove from heat. Immediately, begin dipping the chicken strips in sauce and placing on breadcrumbs, so that they adhere. Sprinkle extra breadcrumbs on top. Allow strips to cool.

Once cooled, dip the strips in beaten egg and again into breadcrumbs (use the rest of the crumbs for this part) Now, the strips should be completely covered and appear much like chicken fingers.

Clean the pan and return to stove. Add enough oil to fill the pan a little over half way. Heat oil until bubbling gently. Using tongs, add chicken strips and reduce heat. Cook until lightly browned — about five minutes — and flip. Before finishing, remove one strip from the pan and slice open; the meat should be a bright white. If pink or grey, return to heat.

When finished, place strips on a plate or platter covered with paper towel. This will help to absorb leftover grease.

The Harvey Way: In order to serve a larger crowd, the original version of this recipe recommends the use of one three pound hen, sliced into pieces about one third of an inch thick. “If handled properly,” the recipe reads, the hen should provide for 10-12 orders. Tachet suggests the addition of tomato sauce and the accompaniment of French peas.