Chicken Saltimbocca
Submitted by mikulas4
Chicken saltimbocca fried golden with ham and sage tucked under the skin, marinated in peppered buttermilk and dusted with flour for a crispy, herb-scented crust.
YIELD
4 servingsPREP
50 minCOOK
14 minREADY
70 minThis fried take on chicken saltimbocca stuffs ham slices and fresh sage leaves under the skin of bone-in chicken breasts, marinates them in peppered buttermilk, then pan-fries them to a shattering golden crust. It’s the Italian classic reimagined as Southern fried chicken’s elegant cousin.
The buttermilk soak does two things. The acidity tenderizes the chicken, and the thick liquid creates a base layer that makes the flour coating stick and fry up crispy instead of flaking off. A full tablespoon of black pepper in the buttermilk adds serious heat that you taste through the crust.
Wipe off excess buttermilk before dusting with flour. Too much liquid creates a gummy paste instead of a light, even coating.
Chef Tips
- Keep the skin on. It holds the ham and sage in place during frying and crisps up into the best part of each bite.
- Maintain the oil at 375°F (190°C). Drop below that and the chicken absorbs oil instead of frying crisp. Too hot and the outside burns before the inside cooks.
- Don’t crowd the pan. Fry in batches if needed so the oil temperature stays stable.
- Let the chicken rest on a wire rack, not paper towels. Towels trap steam underneath and soften the crust.
Variations
- Use prosciutto instead of ham for a more traditional Italian saltimbocca flavor.
- Skip the frying and pan-sear in a tablespoon of butter for a lighter version.
- Deglaze the pan with white wine after frying for a quick pan sauce.
Ingredients
Directions
Combine pepper and buttermilk in a bowl or glass pie dish large enough to hold the chicken in one layer and set aside.
Place the flour on a plate and set aside.
Place a slice of ham under the skin of the chicken and place 2 sage leaves or some dried sage inside.
Place the breasts in the buttermilk and place in the refrigerator for 20 minutes.
Turn the breasts over and let sit another 20 minutes.
Heat a 1-inch depth of oil in a heavy skillet to 375℉ (190℃).
Oil is hot enough for frying when a droplet of water bubbles and dances across the surface.
Remove the chicken from the refrigerator, remove from the marinade and wipe off excess buttermilk.
Dust the breasts on both sides with flour and place in the hot oil.
Cook about 6 minutes, turn and cook until a golden brown crust forms, about another 6 to 8 minutes.
Remove the breasts and drain on an absorbent towel.
Serve immediately.
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