Barley Swine: Chicken Fried Egg - Chef Bryce Gilmore

Restaurant: Barley Swine
Chef: Bryce Gilmore
Dairy: egg
Seasonings: sweet paprika, hot paprika, salt, pepper
Other: vegetable oil, panko breadcrumbs, flour
Cooking Method: stove top
Prep: 10 min - Cook: 8 min - Total: 20 min. Serves: 1

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2 free-range eggs
240 g plain flour (240g = 8.5 oz)
75 g panko breadcrumbs, finely ground (75g = 2.6 oz)
1 tbsp sweet paprika
1 tsp hot paprika
salt and pepper, to taste
vegetable oil

1. Place 1 egg in a small pot of boiling water for 5 minutes. Immediately transfer the egg to a bowl of ice water; once the egg is chilled, carefully peel the shell (do not break the cooked white or release
the runny yolk).
2. Meanwhile, in a medium bowl, mix the flour with the panko, sweet paprika, hot paprika, salt and pepper. In a small bowl, beat the second egg with a splash of water. Coat the cooked egg in
flour mixture, then transfer to the egg wash. Repeat two more times, removing excess.
3. Fill a heavy bottomed pot with enough vegetable oil to submerge the cooked egg. Fry the egg at 180°C/350°F until the breading is golden brown and crispy, about 2 to 3 minutes. The yolk should still be runny. If desired, serve with Chalula hot sauce

Restaurant: Barley Swine, Austin, Texas, USA
Recipe Type: Authentic 
Recipe Author: Chef Bryce Gilmore
Magazine / Publication: Discover America Great American Food Stories
Original Photograph By:
Photograph Retouched By: Recipe Spy

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