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  Added: May 09, 2006  •  Visited (799)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Pressed Fried Chicken
Georgians prepare small chickens in this unusual fashion-the backbone removed, the chicken flattened and then fried under a weight-so that the birds brown and cook quickly, and retain their shape.

What You Need:
  • 4 squab chickens (1 to 1╝ pounds each)
  • Salt
  • 4 tablespoons sour cream
  • 6 tablespoons butter
  • 1 cup tkemali sauce

  • How To Cook:
    1. Pat the chickens thoroughly dry with paper towels. Remove the backbone, flatten the chickens, and draw their legs up through slits in the breasts.

    2. Clarify the 6 tablespoons of butter in the following fashion: Melt it slowly in a heavy 10- to 12-inch skillet set over low heat, without letting it brown.

    3. Skim off the foam with a large spoon as it rises to the surface. Remove the pan carefully from the heat, let it rest 2 or 3 minutes, then spoon off the clear butter and discard the milky solids (whey) at the bottom of the pan.

    4. Preheat the oven to 250░F. Sprinkle both sides of the chickens liberally with salt and spread the flesh sides evenly with half the sour cream. Pour half the clarified butter into a heavy 10- to 12-inch skillet set over high heat.

    5. When the butter begins to brown, place 2 of the chickens skin-side down in the pan. Set a heavy weight such as another skillet laden with cans of food on top of the chickens, reduce the heat to moderate, and fry for 8 to 10 minutes.

    6. Then turn the chickens over with tongs, brush them with half of the remaining sour cream, and fry again under the weight for 10 minutes, or until they are a deep golden brown. Watch for any sign of burning, and regulate the heat accordingly.

    7. When the chickens are done, place them skin-side up on an ovenproof platter. Keep them warm in the oven while you add the remaining butter to the skillet and proceed to fry the other chickens as before.

    8. Serve 1 whole chicken per person, accompanied by a bowl of tkemali sauce.

    To Serve: 4
    This recipe is also available in:
    Cuisine ╗ Middle East ╗ Georgia
    Main Ingredient ╗ Meat & Poultry ╗ Chicken
    Dish ╗ Main Courses


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