Chicken a la Tartare is a classic dish that marries the tender succulence of chicken with the vibrant flavors of tartare sauce. This recipe offers a delightful combination of textures and tastes, where the crispy exterior of the fried chicken contrasts with the creamy and tangy tartare sauce. Chicken a la Tartare embodies the culinary art of transforming simple ingredients into an exquisite dish that tantalizes the senses and elevates the dining experience.

The origins of the term “a la Tartare” can be traced back to French culinary traditions. The phrase often denotes a dish that is prepared with a flavorful sauce or accompaniment inspired by the flavors of tartare sauce. Tartare sauce, known for its creamy base and zesty flavors, is believed to have been inspired by a traditional condiment used by Tatar horsemen in Central Asia.

Chicken a la Tartare embraces the concept of enhancing the flavors of chicken by pairing it with a bold and lively sauce. The dish’s history likely stems from the evolution of classic chicken preparations, where cooks experimented with different techniques and accompaniments to create diverse and captivating flavors.

The process of singeing, splitting, and frying the chicken while utilizing breadcrumbs as a coating brings a satisfying contrast of textures to the dish. The use of Crisco, a vegetable shortening, for frying adds to the crispiness of the chicken’s exterior.

Chicken a la Tartare reflects the art of culinary transformation, taking a humble ingredient like chicken and turning it into a dish that impresses with both its presentation and taste.

INGREDIENTS

• 1 young chicken
• 1 egg
• 3/4 cupful Crisco (vegetable shortening)
• Breadcrumbs
• Salt and pepper to taste
• Mixed pickles
• Tartare sauce

INSTRUCTIONS

1. Start by singeing, emptying, and splitting the chicken in half.
2. Remove the breastbone from the chicken and season it with salt and pepper.
3. In a frying pan, melt 1/2 cupful of Crisco over medium heat.
4. Fry the seasoned chicken in the melted Crisco for about half an hour, turning it occasionally to ensure even cooking.
5. Once cooked, remove the chicken from the pan and place it between two dishes with a heavy weight on top. This process helps flatten the chicken and makes it easier to handle later.
6. Allow the chicken to cool until it is nearly cold.
7. Dip the cooled chicken in a beaten egg, ensuring it is coated evenly.
8. Roll the egg-coated chicken in breadcrumbs, ensuring it is thoroughly coated.
9. Melt the remaining Crisco and sprinkle it all over the chicken.
10. Roll the chicken in breadcrumbs once more, ensuring an even coating.
11. Fry the coated chicken in hot Crisco until it reaches a golden color and turns crispy.
12. Serve the Chicken a la Tartare immediately, garnished with chopped pickles and accompanied by tartare sauce.

Indulge in the delightful contrasts of textures and flavors in Chicken a la Tartare, a dish that exemplifies the art of combining simple ingredients to create a culinary masterpiece.