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Crispy Chicken breast fillet

Crispy Chicken Breast Fillet

Crispy Chicken Breast Fillet
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Prep Time 30 minutes
Cook Time 15 minutes
Servings 5

Equipment

  • Non-stick pan /skillet
  • Oven /Airfryer

Ingredients
  

  • 700 g of Chicken breast (boneless & skinless), Cut into strips of uniform thickness 0.5-0.6cm
  • 250-260 ml of Buttermilk

Breading

  • 125 ml or ½ cup of All purpose flour (unbleached)
  • 625 ml or 2 ½ cups of Breadcrumbs (panko)
  • 15 ml or 1 tbsp of chilli powder.If you want more spiciness, add a little more.
  • 3 ml or ½ tsp of garlic powder
  • 40 ml or 2-3 tbsp of olive/canola/virgin coconut oil
  • 3 beaten eggs
  • 1 g or ½tsp of ground coriander
  • 1 g or ½ tsp of Rosemary
  • salt and pepper to taste

Instructions
 

Chicken

  • Dip the fillets in buttermilk and keep overnight (min 4-5 hours)

Breading

  • First take a bowl and mix flour, garlic powder, chilli powder, coriander and rosemary.Then season them with salt and pepper
  • Place the beaten eggs and breadcrumbs in two separate bowls.
  • Take the fillets from buttermilk and drain them.After that apply the flour mixture uniformly on the fillets.
  • Dip the fillets in beaten egg sap and remove excess by shaking.Plress the fillets on bread crumbs to coat uniformly and thoroughly.
  • Obtain well coated chicken fillets

Freezing

  • Keep the fillets in the freezer for 4 hours. Do not pack them tighly for freezing,otherwise it is difficult to separate them after freeing.

Cooking

  • Add oil to the skillet. Under medium heat, brown the chicken fillets for 3 minutes on each side.
  • Do the final cooking for 5 minutes or more in a preheated oven at 180°C (356°F) until you get the desired texture and apperance.
  • Enjoy with the dipping sauce.

Notes

  1. In additionto all purpose flour if you want ,use some corn starch and rice starch to get a crispy texture.
  2. For more healthy options for frying it's better to use olive oil
  3. You can add buttermilk to enhance the tenderness and flavor in meat which will result in a more unique flavor. Slight acidity of buttter milk can tenderize chicken without toughening the meat. If buttermilk is unavailable then you can add vinegar or lemon juice to milk,to get the same effect.