PhotoRecipe: Fried Chicken with Dipping Sauces

Dear Friends and Followers,

One of my coworkers recently had an accident while making cotolette (fried chicken cutlets). He splattered oil all over and got a bit burned as well. I think it is only fair that I help him by posting this family recuipe with a bit of a twist.

Some of you will remember the story of the curly-haired pests. These are the best chiken fingers as the balance between the meat and the crunch. And the sauces are just so good you will want to double dip!


  • 1 (16-ounce) bottle canola oil, for frying
  • 4 boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup Parmigiano cheese, grated
  • 1/2 cup pecorino cheese, grated
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh marjoram
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups bread crumbs with Italian seasoning
  • Dipping sauces, recipes follow
  • Simple Iceberg Salad, recipe follows


In a large, deep, heavy-bottomed saute pan, heat the canola oil to 350 degrees F.

In a bowl, toss the chicken with flour. In a separate shallow bowl, beat the eggs with the milk, Parmigiano cheese, Pecorino cheese, basil, mint, chives, tarragon, marjoram, salt, and pepper. Pour the bread crumbs onto a deep dish. Shake the excess flour from the chicken and dredge the chicken in the beaten eggs then in the bread crumbs.

Fry the chicken in the heated oil until golden brown, about 5 minutes on each side. Drain on paper towels and season lightly with salt. Serve with the dipping sauces and Simple Iceberg Salad.

Spicy Gorgonzola Sauce:

  • 8 ounces creme fraiche
  • 1 small wedge gorgonzola cheese, crumbled
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chopped fresh chives

Mix the creme fraiche, gorgonzola, cayenne pepper, paprika, and fresh chives in a bowl until they are smooth. There will still be some small chunks of gorgonzola.

Sundried Tomato & Roasted Garlic Aioli:

  • 2 egg yolks
  • 1 1/2 cups extra virgin olive oil, divided
  • 1 tablespoon fresh lemon juice, divided
  • 1 tablespoon honey mustard
  • 1 tablespoon jarred roasted garlic
  • 1 tablespoon fresh chives, chopped
  • 1/4 cup sundried tomatoes, thinly chopped
  • Kosher salt and freshly ground black pepper, to taste

In a mixing bowl, whisk the egg yolks with half of the oil and half of the lemon juice. Add the mustard and garlic. While whisking, add the remaining oil and lemon juice. When the texture is smooth and creamy, stir in the chives and sundried tomatoes. Season the aioli with salt, and pepper, to taste. Keep the aioli refrigerated until ready to serve.

Simple Iceberg Lettuce Salad:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head iceberg lettuce, shredded and chilled

In a small bowl, whisk together the oil, vinegar, salt, and pepper, to taste. Toss the shredded lettuce with the dressing just before serving.