Crispy Deep-Fried Stuffed Chicken Breast
Last updated Sep 27, 2026
Crispy Deep-Fried Stuffed Chicken Breast
Servings: 1-2
Total: 30 min
Prep: 15 min
Cook: 15 min
5.0
Ingredients
For the Stuffed Chicken:
- 2 boneless, skinless chicken breasts
- 2 oz unsalted butter
- 1 tbsp tomato paste
- 1 tsp chili powder
- a small bowl fresh parsley leaves
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1–1½ cups breadcrumbs
- Neutral frying oil, as needed
- About 2 cups prepared mashed potatoes
- Milk, as needed
- 2 stalks broccolini, cooked
- 1 lemon wedge
- Coarse sea salt, freshly ground using TempPro APG710 Electric Salt & Pepper Grinder Set
Key Tools
Recipe Instructions
1
Make the Spiced Tomato Butter: Add the softened butter, tomato paste, chili powder, and fresh parsley leaves to a food processor or blender. Blend until the ingredients are completely combined and the butter is evenly colored and smooth. Transfer the butter mixture to a piping bag and refrigerate briefly until slightly firm. Chilling helps the filling hold its shape and reduces the chance of it leaking out during cooking.
2
Fill the Chicken Breasts: Pat the chicken breasts dry, then use a sharp knife to carefully cut a deep pocket into the thick side of each breast, making sure the opening stays relatively small and does not go all the way through the meat. Insert the piping bag into the pocket and pipe the chilled spiced tomato butter into the center of each chicken breast, then gently press the opening closed. Refrigerate the remaining butter sauce while you prepare the breading.
3
Bread the Chicken: Prepare three separate shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs. Coat each chicken breast completely in flour, shaking off any excess, then dip into the beaten egg until fully coated and transfer to the breadcrumbs, pressing gently so the crumbs adhere evenly over the entire surface. Repeat with the second chicken breast.
4
Check the Frying Oil with the TP420: Heat the frying oil in a deep fryer or deep pot, and before adding the chicken, use the infrared mode of the TempPro TP420 2-in-1 Infrared & Instant-Read Thermometer to scan the surface temperature of the oil to ensure it is heated to a temperature of 350°F (175°C); keeping the oil close to this temperature helps the breading brown quickly without absorbing too much oil.
5
Fry the Chicken Until Golden: Carefully lower the breaded chicken breasts into the hot oil and fry for approximately 2-3 minutes, turning as needed, until the breading develops an even golden-brown crust. At this stage, the goal is mainly to crisp and color the exterior, the chicken does not need to be fully cooked through in the fryer. Remove the chicken from the oil, allow the excess oil to drain, then transfer it to a baking tray.
6
Finish the Chicken in the Oven: Transfer the fried chicken breasts to a preheated 375°F (190°C) oven and bake for approximately 10-12 minutes, depending on the thickness of the chicken breasts; because the chicken contains a butter filling and breast size can vary, use internal temperature rather than cooking time alone to determine doneness.
7
Check the Chicken: Take out the baking tray and unfold the probe on the TempPro TP420, then insert it into the thickest part of the chicken breast from the side, making sure to avoid the hot butter filling as it can cause a false reading; check that the internal temperature has reached 165°F (74°C), and if it hasn’t, return the chicken to the oven for a few more minutes before checking again.
8
Prepare the Plate and Serve: Place the warm mashed potatoes on a serving plate, adding a small amount of warm milk if needed to keep them smooth and creamy, then arrange the cooked broccolini alongside with a lemon wedge. Top the mashed potatoes with the crispy stuffed chicken breast, finish with a light sprinkle of freshly ground salt using the TempPro APG710 Electric Salt & Pepper Grinder Set, and serve immediately while the breading is still crisp and the spiced tomato butter inside is warm and melted.
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