The secret to the richest chicken fillets: clarified butter and a little Parmesan cheese.
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 Bon Appétit | 2017-01-04 11:00:12 |  1,165,474 Views |
How to Make Perfect Crispy Chicken Breasts | From the Test Kitchen | Bon Appetit
I have a habit of keeping a small container of clarified butter in my fridge at all times. I don’t use it often because it’s easy to forget about it behind the eggs and olives but when I do it can make a world of difference in even the simplest of dishes. For example sautéed vegetables and seared meats get a dimension of rich nutty flavor from clarified butter that most vegetable oils just don’t provide. So when I was frying up some chicken breasts for dinner the other night I decided to go big and use clarified butter instead of regular frying oil. And I made the most delicious fried chicken breasts ever.
Serious Mealtimes / Vicky Wasik
Clarified butter for those in need of a quick refresher is butter that has had its water and milk solids removed making it a great shortening and cooking fat. Removing the water improves the shelf life of butter while removing the milk solids removes the part that burns when melted butter gets too hot (you know when it goes past the brown butter stage to sharp black butter). I make it by melting butter and boiling it until the foam has subsided and the milk solids have browned then straining it through cheesecloth. You can follow the instructions in my clarified butter recipe here.
