Chicken Fondue or Fondue Bressane Recipe
Chicken Fondue or Fondue Bressane
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Cooking time: 4 minutes

Difficulty: Easy
Chef's Note
Traditions and safety tips
This fondue is much more than fried chicken, and unlike some other recipes that call for the chicken to be dipped into beaten egg and then bread crumbs, this fondue from Bresse (famous for its chickens) is made with cream. Usually a small bowl of cream and a small bowl of bread crumbs are placed in front of each guest - however, you could also dip the chicken pieces in the cream and crumbs an hour ahead of time and simply have them ready on a platter.

Present the chicken on serving platters and the sauces in small dishes.

If you wish to buy an electric fondue pot, choose one with a heat control. When using fuel burners, always be sure to fill them when cold and wipe the edges thoroughly before lighting.

- chicken breasts
- Vegetable oil
- Cream
- Bread crumbs

Dipping sauces
- cold mayonnaise-type sauces
- pink sauce (tomato flavoured), roquefort or shallot sauce...
- cream-based sauces or sour cream

  1. Turn the thermostat to setting 5 (between medium and high). Pour the oil into the fondue pot and add aromatic flavorings if desired. Let it heat up for about 15 minutes before cooking the chicken.
  2. In front of each guest, place a plate with cubes of chicken, a small bowl of cream and a small bowl of bread crumbs.
  3. In the center of the table place ramekins with the various sauces, not forgetting the spoons.


  1. Dip a piece of chicken into the cream;
  2. Roll each cube in bread crumbs;
  3. Plunge the chicken into the hot oil - since the chicken must be thoroughly cooked before being eaten, the pieces should be fairly small. Wait until nicely golden, about 4 minutes, to be cooked  through.
  4. Season with salt and pepper after cooking.

A ligh dry white wine like Alsace Sylvaner

Dieter's tip

Place a slice of bread on a small side plate. When you take the chicken out of the hot oil, place it onto the bread so that it absorbs the excess cooking oil.

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