Pretzel Chicken with Mushroom Gravy

Steps

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1. 1
   Combine softened butter and red miso in a 2:1 ratio, add freshly ground pepper, smoked paprika, and cayenne, and mix until smooth.
   ▶ ≈0:18
2. 2
   Coat oyster mushroom clusters evenly with the butter mixture and roast at 375°F with convection for about 25 minutes until deeply golden brown and crispy.
   ▶ ≈0:31
3. 3
   Heat duck fat and miso butter together, and when foaming, add finely minced shallot and sauté gently, then stir in grated garlic and flour, cooking for about 1 minute.
   ▶ ≈0:44
4. 4
   Gradually stream in whole milk in small splashes, whisking until smooth before each addition.
   ▶ ≈0:56
5. 5
   Roughly chop the roasted mushrooms, add to the gravy, and season to taste with kosher salt, pepper, soy sauce, and Dijon mustard.
   ▶ ≈1:02
6. 6
   Mix equal parts crushed pretzels, corn flakes, and potato chips, aiming for a consistency that is half fine particles and half large chunks.
   ▶ ≈1:15
7. 7
   Use a rolling pin to gently pound the chicken breasts to an even thinness.
   ▶ ≈1:23
8. 8
   Coat the chicken thoroughly in all-purpose flour, shake off excess, dip in beaten egg, and coat in the breadcrumb mixture, pressing firmly to ensure all nooks and crannies are covered.
   ▶ ≈1:29
9. 9
   Shallow fry the chicken cutlets in a mixture of popcorn oil and light olive oil at about 350°F for a few minutes on each side until the coating turns golden brown.
   ▶ ≈1:42
10. 10
    Drain the fried chicken on a wire rack, plate it, generously sauce with the mushroom gravy, and garnish with fresh herbs.
    ▶ ≈1:56