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Unwrap the chicken breast from its packaging. Place it on a cutting board and poke numerous holes all over its surface using multiple toothpicks.

In a bowl, combine 100 ml of olive oil with 2 g of salt. Whisk well until combined. Place the toothpick-poked chicken breast in a dish and pour the olive oil and salt mixture over it, ensuring it's coated. Remove all the toothpicks from the chicken breast.

Slice the chicken breast horizontally to butterfly it, opening it up to create a larger, thinner piece. Place the butterflied chicken breast into a clear plastic bag. Pound the chicken breast thinly and evenly using a meat tenderizer.

Prepare the breading station: Place 150 g of flour in a shallow dish. Beat 4 eggs in another shallow dish. Take 150 g of barbecue-flavored chips in their original bag and crush them thoroughly using a potato masher until finely crumbled. Cut open the bag of crushed chips. Add 50 g of grated Parmesan cheese directly into the bag with the chips. Mix the chips and Parmesan well by hand inside the bag.

Dredge the pounded chicken breast first in the 150 g of flour, ensuring it's fully coated. Next, dip the floured chicken breast into the beaten eggs, making sure it's completely covered. Finally, place the egg-dipped chicken breast into the bag with the crushed chips and Parmesan. Press the chip mixture onto both sides of the chicken, ensuring a thick and even coating.

Heat a generous amount of oil in a pot over medium-high heat. Carefully place the breaded chicken breast into the hot oil and deep-fry until it's golden brown and cooked through, about 8-10 minutes, flipping once. The internal temperature should reach 165°F (74°C).

Remove the fried chicken from the oil using tongs and place it on a cutting board. Cut the fried chicken breast into strips or desired portions. Arrange the cut fried chicken pieces in an oven-safe pan or dish.

Prepare the Cream Cheese Sauce: In a separate saucepan, melt 70 g of butter over medium heat. Add 20 g of flour to the melted butter, stirring constantly to create a roux. Cook for about 1 minute.

Gradually whisk in 200 g of cooking cream, stirring until the sauce thickens and is smooth. Add 2 g of salt to the sauce and stir. Stir in 100 g of grated mozzarella and 100 g of grated cheddar cheese until both cheeses are fully melted and incorporated, creating a smooth, creamy sauce. Squeeze the juice from 1 lemon into the sauce and stir to combine.

Pour the prepared cream cheese sauce evenly over the fried chicken pieces in the pan. Garnish generously with 10 g of freshly chopped parsley.


Unwrap the chicken breast from its packaging. Place it on a cutting board and poke numerous holes all over its surface using multiple toothpicks.

In a bowl, combine 100 ml of olive oil with 2 g of salt. Whisk well until combined. Place the toothpick-poked chicken breast in a dish and pour the olive oil and salt mixture over it, ensuring it's coated. Remove all the toothpicks from the chicken breast.

Slice the chicken breast horizontally to butterfly it, opening it up to create a larger, thinner piece. Place the butterflied chicken breast into a clear plastic bag. Pound the chicken breast thinly and evenly using a meat tenderizer.

Prepare the breading station: Place 150 g of flour in a shallow dish. Beat 4 eggs in another shallow dish. Take 150 g of barbecue-flavored chips in their original bag and crush them thoroughly using a potato masher until finely crumbled. Cut open the bag of crushed chips. Add 50 g of grated Parmesan cheese directly into the bag with the chips. Mix the chips and Parmesan well by hand inside the bag.

Dredge the pounded chicken breast first in the 150 g of flour, ensuring it's fully coated. Next, dip the floured chicken breast into the beaten eggs, making sure it's completely covered. Finally, place the egg-dipped chicken breast into the bag with the crushed chips and Parmesan. Press the chip mixture onto both sides of the chicken, ensuring a thick and even coating.

Heat a generous amount of oil in a pot over medium-high heat. Carefully place the breaded chicken breast into the hot oil and deep-fry until it's golden brown and cooked through, about 8-10 minutes, flipping once. The internal temperature should reach 165°F (74°C).

Remove the fried chicken from the oil using tongs and place it on a cutting board. Cut the fried chicken breast into strips or desired portions. Arrange the cut fried chicken pieces in an oven-safe pan or dish.

Prepare the Cream Cheese Sauce: In a separate saucepan, melt 70 g of butter over medium heat. Add 20 g of flour to the melted butter, stirring constantly to create a roux. Cook for about 1 minute.

Gradually whisk in 200 g of cooking cream, stirring until the sauce thickens and is smooth. Add 2 g of salt to the sauce and stir. Stir in 100 g of grated mozzarella and 100 g of grated cheddar cheese until both cheeses are fully melted and incorporated, creating a smooth, creamy sauce. Squeeze the juice from 1 lemon into the sauce and stir to combine.

Pour the prepared cream cheese sauce evenly over the fried chicken pieces in the pan. Garnish generously with 10 g of freshly chopped parsley.
