Crispy Chicken Fillets

Crispy Chicken Fillets

  • Preparation 25 min
  • Cooking 12 min
  • Marinating 12 h
  • Makes 4 to 6 servings
  • Freezes Yes
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Ingredients

  • Chicken

    • 1 1/2 lb (675 g) skinless and boneless chicken breasts, cut into 1/4-inch (1/2-cm) thick strips
    • 1 cup (250 ml) buttermilk (see note)
  • Breading

    • 1/2 cup (125 ml) unbleached all-purpose flour
    • 1 tablespoon (15 ml) chili powder
    • 1/2 teaspoon (2.5 ml) garlic powder
    • 3 eggs, lightly beaten
    • 2 1/2 cups (625 ml) panko breadcrumbs
    • 3 tablespoons (45 ml) olive or canola oil
    • Salt and pepper

Preparation

  • Chicken

  • Breading

  • Freezing

  • Cooking

Note from Ricardo

To reduce the fat content, you can bake the chicken fillets on a baking sheet lined with parchment paper for about 10 minutes on each side in the middle of a 180 °C (350 °F) preheated oven. However, the strips will not golden brown. No buttermilk? Even if the result will not be identical, you can replace it with 250 ml (1 cup) of milk combined with 15 ml (1 tablespoon) of white vinegar or lemon juice leave that mixture standing for about 10 minutes.

Personal Note