If you love garlic, you’ll flip over this roasted garlic chicken. This is one of the most popular dinners served at Bistro 27, the restaurant at the Catskill Country Club.
6 large boneless skinless chicken thighs -OR- chicken breast tenders
oil for sautéing
2 cups buttermilk
2 cups seasoned flour (recipe included below)
2 large eggs
¼ cup water
2 cups Panko bread crumbs
½ cup grated Parmesan cheese
¼ cup grated Romano cheese
2 tbs parsley
2 tbs unsalted butter
3 tbs flour
2 small heads roasted garlic, mashed (see NOTES)
1 cup low-sodium chicken stock
¼ cup half-and-half or milk
2 tbs grated Parmesan cheese
2 tbs Romano cheese
1 tbs parsley
Salt & pepper to taste (if necessary—it may not be)
2 cups flour
1 tsp salt
½ tsp pepper
- If using thighs, cut each in half where the bone was. Remove excess fat. For either thighs or tenders, pound the meat to ¼-inch thickness between 2 sheets of plastic wrap.
- Place pounded chicken in a large bowl and pour in the buttermilk. Let this sit for at least 30 minutes.
- Drain buttermilk from chicken and coat with seasoned flour. Put the coated chicken on a platter, cover and refrigerate for 1 hour.
- Visit Bistro 27 Roasted Garlic Chicken @ bakeatmidnite.com for full instructions.