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Chicken breast in crispy coating

Chicken breast in crispy coating


Chicken breast is cut into slices (not very thin).

Mix the yogurt with the mustard, oil, salt, pepper and crushed garlic. With this mixture grease the slices of chest, put a sprig of rosemary, cover the bowl and put in the fridge for a few hours. The cornflakes are crushed.

From egg, milk and flour make a mixture similar to that for pancakes. Add salt and pepper.

Heat the oil in a frying pan. We give the breast slices through the egg mixture, then through the cornflakes. We press to fix the flakes well. Then we fry them in oil. We turn them on all sides until they are nicely browned. remove on an absorbent towel to remove excess oil.

I served them with tagliatelle with mushrooms, but it would go very well with a garnish of potatoes or rice.

Good appetite !!!!!


Ingredients for chicken nuggets:

  • 1 large chicken breast, without skin and bone (600 grams)
  • 1 glass of 150 ml. of milk, 2-3 whole eggs
  • 5 tablespoons flour
  • 150 grams of fresh bread crumbs (or plain breadcrumbs)
  • 100 grams of grated Parmesan cheese
  • 2 tablespoons oil
  • salt and pepper

Chicken nuggets & # 8211 video

Preparation (text format):

1. Cut the chicken breast into cubes with a side of 3-4 cm. which are placed in a bowl. Add milk and 1 teaspoon of salt on top of the chicken. Leave for 30 minutes at room temperature.

2. For a crispy crust, prepare the breadcrumbs (panko type) from slices of white, dry bread, the peel of which is removed and crushed into very small pieces, 2-3 millimeters. The breadcrumbs thus prepared are placed in a tray with baking paper, sprinkled with oil and put in the preheated oven at 200 degrees until golden (8-10 minutes), during which time it is mixed several times. Once golden, remove the breadcrumbs from the oven, cool and mix with the Parmesan cheese. Optionally, various dried herbs, dehydrated garlic, etc. can be added to this mixture.

3. Beat the eggs with a fork and add a pinch of salt and pepper (to taste).

4. Drain the milk from the chicken cubes (discard the milk). Dress the chicken breast cubes first in flour, then in beaten egg and finally in breadcrumbs with parmesan.

5. Place on a grill over a tray and place in the preheated oven at 220 degrees for 10 minutes. Serve with sauces or dip as desired.


Baked Chicken Breast Recipe

Baked chicken breast recipe. Mine has already reached this temperature so I poured 2 cups of hot water between the potatoes in the tray and put the chicken in the oven on the bottom rail of the oven. As I said at the beginning the oven must be heated to 230 c. Piccata chicken chicken piccata. Baking fried chicken in the oven chicken steak recipe with golden potatoes.

Continuous reading chest. Lalena now I have chicken breast in the oven but I notice that after 50 minutes it didn't brown the juice came out instead of decreasing I had to put something in the cream to thicken it I used cooking cream with 30 fat I set the oven on heating up down thank you violet anticipated response. In addition to the role of tenderizing, the marinade also has the role of flavoring, impregnating the meats with the desired flavors. Please send me a recipe for chicken and turkey salami to answer this question.

Maximum craving alert. We have prepared a super quick recipe and also an excellent baked chicken breast. I'm sure it tastes as good as it sounds. We all love snails but many of us avoid 4 halves chicken breast200 g breadcrumbs50 g grated cheese 3 4 tablespoons mayonnaise a little finely chopped tarragon Italian herbs3 cloves crushed garlic a little chopped parsley a little salt instructions.

22 09 2018 by teo 4 comments. Baked chicken breast 200 votes 16 163. It can be served with my favorite garnish I chose pods but it goes very well with rice or mashed potatoes. If you liked our recipe for baked chicken breast with cheese, don't forget to review it.

Please send me a recipe for chicken and turkey salami to answer this question. Then drain or line with a towel to dry and fry in a hot pan with oil. I would prefer sugar-free recipes 1 answer see all questions. Chicken snitel video recipe.

If you are looking. Crispy baked chicken breast recipe http jamilacuisine ro crispy baked chicken breast recipe video similar recipes. For the chicken ostropel, cut the meat into suitable pieces so that it can penetrate better when fried. Crispy baked chicken breast video recipe Crispy baked chicken breast.

Baked sweet potatoes with chicken breast baked chicken breast with tomatoes. This is how the chicken mince recipe should start. in addition I added 2 tablespoons of tabasco chipotle red pepper sauce with. Dear mammos gospo dive tatici and gospo divi.


CHICKEN KFC / CRISPY STRIPS I Recipe + Video

Hello dear lusts. Today I prepared CROCANT CHICKEN AS AT KFC, even more delicious (that's how modest I am). The flesh is soft and juicy with a crunchy and fragrant coating. I served the pieces of meat with sweet french fries and mayonnaise sauce with garlic, one madness and another. I urge you to prepare this recipe and I hope you like it. I wish you to continue to have a tasty day and good appetite!

Ingredient:

For chickens:

  • 1 chicken breast of 1 kg
  • 300 gr. - flour
  • 4 eggs
  • 300 ml. - kefir 2.5%
  • Cayenne pepper - ¼ teaspoon
  • 1 teaspoon - smoked paprika
  • 1 teaspoon - granulated garlic
  • 1 teaspoon - baking powder
  • 1 teaspoon - salt
  • 1.5 l. - sunflower oil
  • Black pepper

For potatoes:

  • 0.5 kg. - sweet potatoes or white potatoes
  • 1 teaspoon - smoked paprika
  • Salt and pepper

For the sauce:

Method of preparation:

  1. Cut the chicken breast into slices of about 10 cm. length and 1 cm. thickness. Put the slices in a bowl, add salt, cayenne pepper, black pepper and pour the kefir. Stir and let marinate for 30 minutes or you can leave for a few hours.
  2. Meanwhile, break the eggs in a bowl, season with a little salt and black pepper.
  3. Then put in another bowl the flour, add the smoked paprika, granulated garlic, baking powder, salt, black pepper and mix.
  4. After the meat has marinated, take a slice, roll it in flour, then egg and finally again in flour so that it covers the entire surface. Put the slice of meat on a plate and continue like this until you cover all the pieces of meat.
  5. Meanwhile, heat the oil in a saucepan and add 4-5 slices of meat or depending on the size of the dish. Do not add too much so that the oil temperature does not drop and you will not get a crispy crust. Fry the meat on one side and on the other for 4-5 minutes or until nicely browned. Strive to maintain a constant temperature and not burn the meat on the outside and raw on the inside. It is best to fry them over medium heat in a well-heated oil.
  6. While the meat is preparing, cut the potatoes into sticks, season them with salt, black pepper, granulated garlic and smoked paprika. Stir and after frying the meat, cook the potatoes in that oil or you can change it. The potatoes should be soft on the inside and crispy on the outside, the cooking time is 15-20 minutes depending on the thickness of the chopsticks.
  7. At the end, grate the garlic cloves in mayonnaise, add a little salt and mix. Serve the meat with potatoes, sauce and a fresh salad. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Crispy chicken strips

If you have chicken breast and want to make it something super tasty, this is the ideal solution. Fast, delicious and cheap! Much healthier than those bought at fast food restaurants, the crispy chicken strips made according to this recipe will help you cook for at least 4 people in record time. Crispy and fragrant on the outside, fragile and well penetrated on the inside. How can you not like it?

If you want them to be tasty and health At the same time, choose to make them in the oven, not in the pan.

Cut the chicken into long strips. Crush the cornflakes and combine them with the breadcrumbs. Beat the egg, combine it with mayonnaise, mustard, melted butter and spices.

Give, in turn, the chicken strips through the dough, then through the cornflakes.

2. Place the chicken strips on a non-stick pan and cook for about 15-20 minutes in the preheated oven.

Serve with a garnish of your choice HERE and with a sauce to your liking from HERE.

Other delicious recipes where you can use chicken breast:


Crispy chicken breast, quickly prepared

The first step is to marinate the chicken: mix all the ingredients well for the sauce.

Then cut the meat into strips and put it in the sauce. For a more persistent taste, put the pot in the fridge, covered with a bag and leave it to marinate for a day. If you are not in a hurry with the meal and if you want the chicken to have a really special taste.

When the meat is ready soaked, make a sauce from beaten eggs, half a cup of flakes and starch. Add a little salt and a little pepper to taste.

Be careful not to make it too spicy! The sauce must be made thick enough so that the cornflakes stay on the meat as long as possible.

The ending sounds something like this: pass the meat first through the egg mixture with the flakes, then through the cornflakes and throw it in a hot oil bath! It's ready in a few minutes!


How to properly prepare the recipe American-style chicken breast fingers, adored by the little ones, but also by the big ones

American-style chicken breast fingers are often confused with classic schnitzels, but in fact the correct recipe is different, without eggs.

American-style chicken breast fingers

With a crisp and golden icing, and a juicy and delicious interior, American style chicken breast fingers & icircn they are both the favorites of children and adults.

It is prepared with fewer ingredients than the classic schnitzels and does not contain much oil.

What we need for the American-style Chicken Breast Finger Recipe

  • 1 kg boneless and skinless chicken breast
  • 300 gr flour
  • 1 teaspoon salt
  • & frac12 teaspoon hot paprika
  • & frac12 teaspoon paprika dulce
  • pepper
  • frying oil

American style chicken breast fingers & icircn recipe - Preparation

The chicken breast is cut into finger-sized pieces, hence the name.

In an bowl, mix the flour with the two types of paprika and pepper. Add the chicken breast fillings in a bowl and mix until they are completely covered by the flour and spice mix.

With the help of a foamer, it sinks chicken breast fingers & icircntr a bowl of water. Drain well and add to the bowl with the ingredient mixture. Roll again until well covered and again immersed in water. Repeat this procedure three times to get the "quotes" feature American style chicken breast fingers & icircn.

Immerse, then in a hot oil bath and fry until crispy and golden. Remove on absorbent towels and allow to drain.

American style chicken breast fingers & icircirc serve with mayonnaise sauce with garlic or ketchup.


Crispy chicken in the oven

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Ingredients Chicken breast schnitzel in breadcrumbs, simple recipe

  • 1 kg boneless chicken skin and skin, I had a box of 1020 grams of ready-sliced ​​chicken breast, sliced ​​about 80-85 grams each
  • 3 eggs
  • salt and pepper
  • flour
  • biscuit
  • oil / oil and butter / lard for frying schnitzel, to be in abundance, at least half a liter of fat

Preparation Chicken breast schnitzel in breadcrumbs

Meat preparation

1. As I mentioned in the list of ingredients, I bought ready-sliced ​​chicken breast. If you have a whole chicken breast, it will be sliced, with a sharp knife, into slices about 1.5 cm thick. Chicken breast for schnitzel is not beaten with a meat hammer! Being a very tender meat, it is enough to be sliced ​​into slices of equal thickness. If the slices are not exactly uniform, they can be equalized in the following two ways, which involve treating the meat more gently:

  • The pieces of chicken breast are placed on the shredder. Cover with a sturdy layer of nylon and tap lightly on the flat bottom of a saucepan / pan. This will apply equal pressure to the entire surface. Do not beat much, just enough to even out the thickness of the meat.
  • The pieces of chicken breast are placed on the shredder. Cover with a layer of sturdy nylon. Pass over them with a pastry twister, pressing gently, just enough to even out the thickness of the meat.


The recipe for chicken breast Blue cord I lightly beat the chicken breast slices, protected with a layer of durable nylon, just because that recipe requires softer pieces of meat that can be rolled / folded more easily. There is no need for such a thing in chicken breast schnitzel.

2. After slicing the meat, season the chicken breast pieces with salt and pepper on both sides.

Panarea

3. Prepare the necessary for baking:

  • In a plate, we put the flour, about 4 tablespoons with a tip for the beginning, being able to complete if it is consumed
  • we break the eggs in a deep plate. Add a pinch of salt and beat them with a fork until they liquefy and form a little foam.
  • Put the breadcrumbs in a third plate. It should be enough to dress the meat well. In total, I consumed 150 grams of breadcrumbs for the 12 little schnitzels. Depending on the grain size of the breadcrumbs, it may enter more or less.
  • the spicy slices of meat are built on top of each other and placed so that we have them at hand
  • we also prepare a flat plate or a tray on which to place the schnitzels after baking

4. This is what my setup looks like, every time I make schnitzel: on the left I place the meat and flour, in the middle the beaten eggs, on the right the breadcrumbs and even more on the right, although it is not visible in the frame, imagine the tray on which I place the schnitzels ready to be fried.

An efficient and hygienic method of baking

5. One of the most unpleasant things that happens when you make schnitzel is that it loads your hands terribly with layers of flour and breadcrumbs, well glued together with egg. An unpleasant sensation! At the same time, something that makes us work harder and more imprecisely.

In order to never load your hands, choose with which hand you will touch the dry substances and with which the wet ones. I usually use my left hand to touch the meat and eggs. His right hand holds a reserve for flour and breadcrumbs.

Working like this, I don't have to stop working dozens of times to remove the thick layers of breadcrumbs and flour from my hands.

6. So, as explained in the previous point, I took the meat with my left hand. I put it on the flour plate. With my right hand I sprinkled a little flour on top of the chicken breast slice, so as not to touch the wet surface. I rolled it well, then through flour, on both sides, using my right hand. Shake well the slices of meat and the excess flour that could have adhered to their surface. Otherwise, the crispy crust will come off the meat after frying!

7. With my right hand I let the slice of meat dressed in flour slide into the plate with beaten eggs. I roll it well with my left hand, making sure it has an egg on the whole surface. Lift the slice of meat from the egg plate (with your left hand) and hold it slightly above it to drain. We then transfer it to the breadcrumbs.

8. The slices given through flour and egg are rolled well in breadcrumbs, to cover the entire surface, then shake gently. As you can see from the photo below, I use my right hand.

9. Following this procedure that I got used to so I would not even conceive of doing otherwise. The work goes quickly and in a short time the tray prepared in advance is filled with schnitzels ready to be fried.

How to fry schnitzel

The belief spread that frying would be harmful. If we think about it, however, some of the healthiest diets in the world use frying in an oil / fat bath on a large scale. I only remember the Japanese one, in which fried tempura dishes are very popular.

Other schnitzel recipes:

Stuffed schnitzel, Serbian recipe

The truth is that frying in an oil bath or other fats will not load the preparation at all if the temperature is high enough, so that the preparation instantly forms a surface-resistant crust, which does not allow it to be soaked with fat.

For schnitzel, various fats or combinations of fats can be used. Traditionally, a mixture of lard and butter is used. We can only use lard, oil and butter (because the oil will raise the smoking point of the butter and it will not burn) or just oil. It is important that it is poured into a large saucepan or pan, with a thick bottom, well heated, in a deep layer of at least 3 good fingers. It is important that the schnitzel is not fried until the oil has reached 170 ° C. If you do not have a thermometer, you can approximate by dipping the tail of a wooden spoon in oil. If playful air bubbles start around it, then the oil is hot enough.

When the schnitzels are fried, the fat must sizzle pleasantly around them. This means that the temperature is perfect for frying. This way we will get the schnitzels with a crispy and not greasy crust at all. Chicken breast schnitzels are fried on both sides until golden. After frying, remove to a pre-prepared tray / plate, lined with kitchen paper, to drain the last drops of oil from their surface.

Chicken breast schnitzel in breadcrumbs, simple recipe & # 8211 serving

Although I am well aware that there are people who really like cold chicken schnitzel (and not just chicken), I only think of eating it hot, when the crust is crispy and the inside is fragile and juicy. Chicken breast schnitzel can be served with your favorite garnish, for example baked potatoes and a salad of vegetables or a sauce or just with a salad. I like it the most next to potato salad.