Step 1

Finely chop the parsley and garlic. Add the parsley and garlic to the softened butter and mix with a fork until well combined.

Step 2

Place butter onto some plastic wrap and shape into a small log. Wrap in plastic and stick in the freezer until hard. Should take an hour or so. You can make this the day before if you like.

Step 3

Put the ground chicken into a mixing bowl and add salt, garlic powder and pepper. Set aside for a moment.

Step 4

Set up your dredging station with three wide bowls or plates. Beaten eggs in one bowl, plain panko bread crumbs in one bowl and flour and salt in one bowl. Be sure to mix the salt together with the flour.

Step 5

Using your hands (gloves work well here) mix the ground chicken together until everything is well mixed. Let the mixture sit a few minutes.

Step 6

Cut the frozen parsley garlic butter in half lengthwise. One for each portion.

Step 7

Cut a piece of parchment paper and place it on your cutting board. Drizzle a little neutral oil on the parchment paper and spread it around. This is where we flatten the chicken and want to make sure the chicken does not stick to the surface. Using ground chicken means we have to be delicate in handling the chicken or it will fall apart.

Step 8

Split the mixed ground chicken into two portions. Take the first portion and flatten it out onto the oil. Use your hands and fingers to gently push the chicken and spread it out. It needs to be wide enough to fit the butter so we can wrap the chicken around the butter. (my video shows this well)

Step 9

Take one of the butter chunks and place it in the middle of the flattened chicken.

Step 10

Carefully (and gently) fold the top down, then the bottom up. Press the “seams” and pinch gently to close them. We need the chicken to be air tight around the butter. This is the most important part of the process. Fold in the sides and do the same. Pinch the fold seams closed and smooth with your fingers. My video shows the process well. Follow the same process for the second portion.

Step 11

Put your neutral oil in a pot and start heating the oil. It should be about 375 degrees before you start frying. Don’t let it get hotter than this or you will burn the outside of the chicken. The oil can heat while you are dredging. Keep your eye on it and use a thermometer to check the temperature.

Step 12

Time for the dredging station. You will coat the chicken in this order: egg, flour, egg again then plain panko crumbs. Remember: the chicken is very delicate and should be handled with care so it doesn’t fall apart. When turning, use your hands and a spoon or two spoons. If you don’t want to turn it because it scares you, leave the chicken in the egg and spoon the egg over the chicken. Same with the flour – place chicken in flour and spoon flour over it rather than turning. Always use a spoon to assist in moving the chicken pieces.

Step 13

Once both pieces of chicken are coated, it’s time to fry them. You should also preheat your oven to 350 degrees. We are flash frying the chicken to get the outside golden brown – then we will finish in the oven.

Step 14

Very carefully, one at a time, add your chicken to the oil. It will only take about 3-4 minutes to get the panko crumbs golden brown and crunchy. Once you can see the panko turning golden brown, use a metal spatula and a spoon to gently and carefully turn the chicken over. We want to make sure they are evenly cooked on both sides.

Step 15

Once the chicken is golden brown, transfer to a small sheet pan or baking dish. Take a sharp, pointy knife and make one tiny hole in the top of each piece of chicken. Then cook in your preheated oven for 15 minutes.

Step 16

Let the chicken cool a few minutes before cutting into it. Remember, the goal is that your awesome parsley, garlic butter is now melted INSIDE the chicken. When you cut into it, the butter will come spilling out. BE CAREFUL when you cut into it. Cut slowly. If you do this too quickly, the butter can squirt out of the top and burn you. Go slow.

Step 17

You can serve with veggies on the side if you like. I served with carrots because the carrots taste great in that garlicky butter. J Enjoy!