![]() ![]() We put parmesan cheese and garlic powder in the crumbs to make it tastier. To make the coating even crispier, put 2-3 slices of white bread into a blender and chop, then use as breadcrumbs, same process. Healthier option, add melted margarine into egg mixture and bake the chicken. This prevents overcooked loose crumbs from adhering to the next batch of chicken. Wipe the pan out with paper towels between each batch of chicken to remove any crumbs. If desired, place chicken in an ovenproof dish and keep warm in the preheated oven. Transfer cooked chicken to a plate lined with paper towels to remove excess oil. When the oil is hot, add the chicken in a single layer without overcrowding the pan.įry until crumbs are golden brown on the first side, and then turn chicken and fry until the chicken is cooked through and golden brown on the second side. We cook the chicken in two batches using 1/4 cup of oil for each batch (the number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly among the batches). To pan-fry the chicken, heat oil in a heavy-based frying pan over medium-high heat. If you will be pan-frying the chicken in batches and wish to keep the first batch warm, preheat your oven to about 130 degrees Celsius (110 degrees Celsius fan-forced). The refrigeration step can be omitted to save time but it does help prevent crumbs falling off in the pan when frying the chicken. When all of the chicken has been crumbed, cover chicken with plastic wrap and refrigerate for about 30 minutes. Place crumbed chicken on a plate or in a container and repeat the crumbing process with the remaining pieces of chicken. Flip the chicken piece over and firmly press the crumbs onto the second side. Firmly press the breadcrumbs onto the chicken. ![]() Using your 'dry ingredients hand', scoop up some of the breadcrumbs and spread them over the piece of chicken. Lift the chicken out of the egg mixture, hold it above the bowl for a couple of seconds to allow the excess egg mixture to drip off, and then place the chicken on the breadcrumbs. The breadcrumbs won't adhere well to parts of the chicken that have not been coated with egg mixture, so make sure the chicken is completely coated. Using the fingertips of your 'wet ingredients hand', turn the chicken over in the egg mixture a couple of times. Shake the chicken above the plate to remove any excess flour, and then place the flour-coated chicken in the egg mixture. Turn the chicken over a couple of times, gently patting the flour onto the chicken to lightly but completely coat. Using one hand (this will be your 'dry ingredients hand'), place one piece of chicken in the flour. This helps prevent your fingers from becoming coated with a thick layer of breadcrumb mixture. When crumbing the chicken, use one of your hands to coat the chicken with dry ingredients (flour and breadcrumbs) and the other to turn the chicken in the egg mixture. Arrange the dish of flour, bowl of egg mixture, and dish of breadcrumbs in a line. Spread the breadcrumbs in a second similar dish. Spread flour on a large plate or in a large shallow, flat-bottomed dish. In a medium bowl, beat eggs and milk together using a fork or whisk. We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.įor each 500g of thin chicken fillet pieces, we useĢ00g (about 1 3/4 cups) packaged dry breadcrumbs If using chicken breast, place on a chopping board and cut each fillet in half horizontally. If using chicken thigh fillets, place on a chopping board, cover with a freezer bag, and then lightly pound with the flat side of a meat mallet to a uniform thickness. If using tenderloins, remove white tendons. Because tenderloins are thin and have a fairly uniform thickness, they don't require cutting and pounding in order to cook quickly and evenly. When making crumbed chicken, we often use chicken tenderloins. ![]() can be added to the breadcrumbs to vary the flavour. ![]() Finely grated parmesan cheese, finely chopped herbs, spices etc. This method of crumbing can be used for chicken or other meat (including fish), or vegetables. ![]()
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