Deep Fried Chicken Cordon Bleu

Ingredients:

• 4 boneless chicken breasts
• 8 slices honey ham
• 4 slices Swiss cheese
• 3 tbsp butter
• 3 cups flour
• 1 bottle of beer
• 2 eggs, separated
• 1 tsp salt
• vegetable oil 

Directions:

Pound the chicken breasts flat with a hammer. Lay a slice of Swiss cheese and two piece of ham on top of each chicken breast. Roll them up. Secure with toothpicks.

Mix the egg yolk and 2 cups flour together. Beat the egg whites until frothy. Mix together the egg whites, beer, butter and salt. Add to the flour/egg yolk mixture. Place 1 cup flour in a bowl to the side. Heat a pan of hot oil on the stove (a wok is better if you have one). Your oil should be at least 1 inch deep.

When the oil is sizzling hot, pick up one of the cordon bleu chicken rolls. Remove the toothpicks. Hold the roll together while you dredge it in flour and cover it VERY WELL with the beer batter. Lay the chicken roll gently in the pan of hot oil. Place two chicken rolls in the pan at a time. Cook the chicken rolls for roughly 3 1/2 minutes before flipping them over and cooking another 3 1/2 minutes.

Take the deep fried chicken roll out of the hot oil and put it on a plate with a paper towel to soak up the grease. Provided you coated the chicken roll well with the batter, the cheese will melt inside of the thick crust. When you cut into the roll, you should see this:

Serve and enjoy!

Note: I'm partial to a wok for frying. It gives you more of a depression to sufficiently fry things while also having the high sides that protect you from splatter. If you fry things often, consider getting one. Personally, I'd always choose a wok over a deep fryer, given the option.