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Béchamel-Coated Fried Chicken

4 Servings
3 c chicken stock (or),Canned
-chicken bro
4 chicken breast halves
-skinned and,(1 1/2 pounds)
5 T butter
6 T white flour
3/4 c milk
1/4 t thyme
White pepper,ground
1 egg-beaten with 2
-tablespoons water
1 c dry bread crumbs
3 quarts olive oil,for

Bring chicken stock to boil in a large saucepan. Add chicken breasts; return stock to boil, cover, and simmer until chicken is cooked through, about 12 minutes. Remove chicken breast; reserve 3/4 cup of the chicken stock for the Bchamel Coating. Cool chicken breasts to room temperature.
Meanwhile, for the coating, heat butter in a small saucepan. Add flour; cook over low heat, stirring constantly until flour is incorporated into the butter, about 30 seconds. Continuing to stir constantly, gradually add milk and reserved 3/4 cup chicken stock. Simmer, still stirring constantly, until bchamel thickens, about 2 minutes. Stir in thyme and season with 1/4 teaspoon salt and 1/8 teaspoon white pepper or to taste; cool to room temperature. Dip each chicken breast in this bchamel, then refrigerate until bchamel is firm, about 1 hour. (Can be refrigerated overnight.)
Heat oil in a Dutch oven or electric deep fryer to 365F. Dip both sides of each chicken breast into the egg-water mixture, then dredge in breadcrumbs. Dry chicken breasts, turning once, until golden brown, about 5 minutes. Drain chicken breasts on paper towels and serve.

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