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THE WALKING DEAD Cookbook’s Chicken à la Lucille Is Smashingly Delicious (Exclusive)

Like most The Walking Dead fans, we’ve been counting down the days since last season’s finale. It was a long summer but the wait is finally (almost) over, with season eight premiering October 22 on AMC. Whether you’re with the Scavengers, the Hilltop, or you’ve got a tiger on your side, it’s easy to get into the spirit of the show with the new The Walking Dead Official Cookbook and Survival Guide.

This book contains more than just themed recipes; it also includes ways to actually help you survive a hypothetical zombie apocalypse. From food preservation tips to fishing basics, there’s also a section that gives scavenging strategies, like how to barter and what plants are edible. Good things to know if you find yourself on the run.

Written by Lauren Wilson, the cookbook features more than sixty mouthwatering recipes for breakfast, dinner, drinks, and even dessert, including iconic meals inspired by those featured on the show, such as Carl’s Chocolate Pudding, Carol Peletier’s Cookies, and Daryl Dixon’s Deer Stew.

One thing the book doesn’t tell you is how to avoid a homicidal maniac who carries around a baseball bat named Lucille. However, should you find yourself in possession of Negan’s beloved sidekick, the bat is useful for is making delicious pounded chicken breasts. We have an exclusive look at the cookbook’s Chicken à la Lucille, a simple recipe that makes for a flavorful meal whether you’re surviving in the apocalypse or living in the here and now.

So pour yourself some of Negan’s Lemonade, turn up Easy Street by Collapsable Hearts Club, and get to bashing. Just don’t let Negan catch you using Lucille to make dinner, he’s not the most forgiving guy.

The Walking Dead: The Official Cookbook and Survival Guide will be released October 10, 2017.


Chicken à la Lucille

(reposted with permission from Insight Editions)
4 boneless, skinless chicken breasts
1 cup all-purpose flour
Black pepper
3 eggs
1-½ cups panko breadcrumbs
¼ cup Parmesan, grated
1 teaspoon fresh parsley, chopped
2 Tablespoons olive oil
2 Tablespoons butter

Put one breast between two pieces of parchment paper. Using a mallet, a baseball bat, or a heavy saucepan, pound the breast until it is uniformly thin, about 1/4 inch thick. Repeat with the remaining breasts.

Add the flour to a shallow rimmed dish or container, sprinkle with salt and pepper to taste, and mix to combine.

Beat the eggs in a second shallow rimmed dish until light and frothy.

Add the breadcrumbs, Parmesan, and fresh parsley to a third shallow rimmed dish, and mix to combine.

Arrange the three pans in a row. Dip the chicken in the seasoned flour, then the eggs, and finally the breadcrumbs to coat evenly. Repeat for all the breasts.

Heat the butter and olive oil in a large skillet or frying pan over medium heat.

Gently lower 1 or 2 breasts into the pan, being sure not to overcrowd them. Cook until golden brown, about 3 minutes per side. Repeat with remaining breasts.

Lay the cooked breasts onto a tray lined with paper towel to absorb the excess oil.

My notes:

-This chicken has a great crunch but if you want a little more spice, add some hot sauce to the egg mixture to give it a little extra kick.
-I always cook chicken to 165 degrees, so I definitely suggest investing in a meat thermometer. One of the worst things Negan could do is give you food poisoning.

Images: Jenn Fujikawa, Insight Editions

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