8 tablespoons (1 stick) butter, room temp
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
22 cups breadcrumbs, plus 1/4 cup for filling
Vegetable oil, for frying
Combine butter, parsley, tarragon, 1 teaspoon salt and 1/4 teaspoon black pepper in med size bowl. Place mixture on plastic wrap or wax paper and roll into small log, place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no liess than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll into a log. Completely enclosing the butter, roll very tightly. Repeat with each breast. Place chicken in fridge for 2 hrs or up to overnight.
After letting set for 2 hrs...
Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
Heat 1/2-inch of veggie oil in a 12-inch saute pan over med-high heat until oil reaches 375 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side own, and cook until golden brown, aprox 4 - 5 mins on each side, until the internal temp reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5-10 mins before serving.