Instructions

This recipe involves a great deal of handling raw chicken, so I’ll say this once. Be sure to wash all utensils, boards, bowls, and your hands with hot, soapy water. Spray counters with disinfectant agent. Change dishtowels/sponges frequently. Lecture concluded.

You will need two shallow bowls–pasta bowls are useful–and a large, shallow, heavy ovenproof pan to cook the chicken. I used my Staub “Everyday” pan, which is enamel over cast iron. It measures 14 inches/35cm across. A meat mallet is useful, but a rolling pin or empty wine bottle will work, too.

Preheat the oven to 350F/180C

Put the rice on to cook.

If your chicken pieces are large and thick, as mine were, halve them and flatten them lightly with a meat mallet or other heavy item. I do not cover my chicken with plastic wrap; I just tap carefully. I also keep the tenders. Set chicken aside.

In your first shallow bowl, break the egg and mix it lightly with a fork.

In the second shallow bowl, mix the flour, thyme, oregano, salt, and pepper.

Set your frying pan on the stove and pour in enough oil to generously coat the bottom–in my pan, this about two tablespoons. Turn the heat to medium. Allow the pan to heat for a minute or so.

Dip your chicken into the egg, then into the seasoned flour. See photo in blog post: you want a light coat, not a spackling.

Lay chicken in pan. Repeat until all pieces are in pan.

Allow chicken to cook 4-5 minutes, then turn it over. You want the coating to set, that’s all. The chicken won’t be cooked through.

Once you’ve cooked the chicken on both sides and it’s browned a bit, pour the beer over it. Tip in the water chestnuts. You might think it looks awful. Don’t worry.

Using potholders, carefully tuck the beery mess into the oven. Cook 20-30 minutes; checking at 20 minute mark. If you aren’t sure whether chicken is done, slice into a piece and look. There should be no pink and it should smell wonderful. Sneak a water chestnut.

Taste what is now the sauce: add a little lemon, salt and pepper if necessary.

Serve over rice and try not to scarf immediately. You only need a green salad with this, and bread is really fantastic with it. Really.

Notes:

As noted in the discussion, this is the rare recipe that does not benefit from “improvements.” You will have the best outcome using boneless, skinless chicken breast and following the recipe. If you can find fresh water chestnuts, feel free to use them, but canned truly taste fine here.

Use a light beer: I tested this recipe four times, and used a light wheat once and IPA’s three times to ensure the recipe worked.

Avoid panko. I tried it and it was all wrong here.

The original recipe used sliced water chestnuts, as do I. If you prefer whole ones, feel free.