Crispy Chicken Fillets

Crispy chicken fillets are a popular choice for people of all ages. They offer a satisfying crunch in every bite. They are coated in a breadcrumb mix and golden brown on the outside. These fillets have a juicy and tender interior, making them perfect for salads, sandwiches or even as a stand-alone dish. Serve with your favourite dipping if you want to add a little extra flavour.

• Preparation
• 25 min
• Cooking
• 12 min
• Marinating
• 12 h
• Makes
• Four to six servings
• Freezes
• Yes,

Ingredients

• Chicken
  • Cut 1 1/2 lb (675g) of skinless and boneless breasts into 1/4-inch-thick (1/2-cm-thick) strips
  • Buttermilk, 1 cup (250ml) (see note).
• Breading
  • 1/2 cup (125 ml) unbleached all-purpose flour
  • Chilli powder, 1 tablespoon (15ml).
  • Garlic powder, 1/2 teaspoon (2.5ml),
  • 3 Eggs, lightly beaten
  • 2 1/2 cups (625 ml) panko breadcrumbs
  • Canola or olive oil, 3 tablespoons (45ml).
  • Salt and pepper

Preparation

• Combine the chicken and buttermilk in a bowl. Refrigerate overnight or for four hours.

• Breading
  • Combine the flour with the chilli powder and garlic powder in a shallow dish. Add salt and pepper.
  • Place the breadcrumbs and eggs in separate bowls.
  • Drain the chicken strips, and then dredge them in the flour mixture. Shake the excess off after dipping in the egg. Press the panko into the egg to coat it thoroughly.
• Freezing
  • The chicken strips can be frozen on a baking tray lined with parchment. Cover the strips with plastic wrap and freeze them for 4 hours. Place the strips into freezer bags that can be sealed.
• Cooking
  • On medium heat, cook the chicken strips for 3 minutes each on both sides in a nonstick skillet. Then, finish cooking the chicken in a preheated 180°C (350°F) oven for 5 minutes. Serve with our Apricot Mustard Dipping Sauce.

Ricardo’s Note

You can reduce the amount of fat in chicken fillets by baking them on a baking tray lined with parchment paper for 10 minutes on each side at 180 degrees Celsius (350 degrees Fahrenheit) on the middle shelf. The strips won’t be golden brown. No buttermilk? If you want to get the same result, combine 250 ml of milk with 15 ml of lemon juice or white vinegar. Let it stand for 10 minutes.