Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients: defrost chicken fillet in advance in the refrigerator, and then hold at room temperature. The main thing is that there are no ice in pieces, because of it it will not be possible to repel the chicken correctly. Instead of a breast fillet, you can take a thigh fillet or use a turkey.
Crackers for breading are suitable, I use the crushed remains of homemade white bread. Rye breading crackers are also suitable.
Instead of white flour for a bat, you can take a whole -grain, rye, chickpe or corn. Rice flour is also suitable. When using the finished seasoning “for chicken”, it is important to consider the amount of salt in it so as not to overcome the finished dish. There is no salt in my seasoning, so I add up the fillet additionally.
Panking crackers recipe
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Step 2
Cut the pieces of fillet in half. If the chicken fillet is thick and large, cut it in half along additionally. I cut in half along only in the upper part, since my breasts are already relatively small, only 11-12 cm in length.
Tip: Small fillet needs to be separated and used as an independent piece.
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Step 3
Bet out each piece from 2 sides, covering with cling film or a dense bag so that the meat does not break and splashes does not fly.
Important: do not apply too much effort when recruiting the small fillet and the lower part of the breasts, since they are already very tender.
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Step 4
Salt and pepper each piece, as well as add 1-2 pinch of the prefabricated seasoning “for chicken”. There is no salt and pepper in mine, so I use them separately.
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Step 5
Mix the eggs with a fork or whisk and pour into a comfortable dish for dipping pieces.
The pan at this stage can be warmed up with vegetable oil over high heat. There should be so much oil so that it covers the pieces half, otherwise the broken ones will begin to burn.
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Step 6
Run the pieces of chicken in flour so that it covers every centimeter of meat.
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Step 7
Then quickly dip in the egg on both sides, avoiding the long stay of the chicken in the liquid.
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Step 8
And immediately send it to the breadcrumbs. Then, paned pieces can be put on a surface covered with parchment, or on a cutting board.
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Step 9
Put the pieces in well-heated oil, reduce fire to medium-horsepower (4/6 for an electric stove) and cook for about 3-4 minutes until blurred.
Tip: You can’t cover the chicken chips in batter and crackers to keep a crispy texture.
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Step 10
Turn over and fry for another 3 minutes to a beautiful crust. This time is enough for chicken.
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Step 11
Put the fried chopped for 3-4 minutes on paper towels. Fry the rest of the parties in the same way.
Important: when frying more than 2 batches, the oil must be added, and the small burnt pieces are cleaned with a slotted spoon.
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Step 12
Serve ready -made chicken chops in batter and crackers in hot form, while they remain juicy and crispy. Bon appetit!
📌 Other recipes from chicken fillet, see 👉🏻 HERE
