A flavorful spin on an American comfort food classic. Try the balsamic jam fired chicken recipe with our Silver Eagle Balsamic Vinegar.

Ingredients for 2 People

  • 2 lbs large chicken breast cutlets, sliced thick​
  • 1 large egg​
  • ⅓ cup De Nigris Silver Eagle Balsamic Vinegar
  • ⅓ cup blueberry jam ​
  • 1 tbsp lemon juice​
  • 1 cup all-purpose flour​
  • ½ cup cornstarch​
  • 2 tsp kosher salt​
  • 1 tsp black pepper​
  • 1 tsp garlic powder​
  • 1 tsp dried thyme​
  • 1 tsp onion powder​
  • 1 tsp ground ginger​
  • 2 cups any high smoke point oil​
  • 1 tsp kosher salt​

For the recipe

Whisk egg, De Nigris Silver Eagle Balsamic Vinegar, jam, and lemon juice in a large bowl. Add chicken cutlets and turn to coat. Cover bowl and refrigerate for a minimum of 30 minutes or as long as overnight.​

In a large bowl, whisk cornstarch, spices, and flour together. Coat each cutlet in the seasoned dredge and set aside.​

Pour cooking oil into a large skillet to a layer approximately 1 inch deep. Heat oil over a medium-high flame. When oil is around the 300 °F, add chicken pieces. Frying may take multiple rounds to avoid overcrowding. Use tongs to flip the chicken and cook for 8 minutes flipping about 3 times until the chicken is golden brown and floats slightly on the oil. Transfer the chicken to a large plate that is topped with a napkin or paper towel. Salt both sides to taste.​