Name: Crispy Chicken Fillets
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 to 6 servings
Ingredients: 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); 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

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

In a bowl, combine the chicken with the buttermilk. Refrigerate for 4 hours or overnight.

Breading

In a shallow bowl, combine the flour, chili powder, and garlic powder. Season with salt and pepper.
Place the eggs in a second bowl and the breadcrumbs in a third bowl.
Drain the chicken strips and dredge in the flour mixture. Dip in the eggs and shake to remove any excess. Press in the panko to coat thoroughly.

Freezing

Freeze the chicken strips on a baking sheet lined with parchment paper. Cover with plastic wrap and freeze for about 4 hours or until the strips are frozen. Place the strips in sealable freezer plastic bags.

Cooking

In a non-stick skillet, brown the frozen chicken strips in the oil for about 3 minutes on each side over medium heat. Finish cooking in the middle of a 180 °C (350 °F) preheated oven for about 5 minutes or until the chicken is cooked. Serve with our Apricot-Mustard Dipping Sauce.

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.

Crispy Chicken Fillets

Categories

Ingredients

Chicken

Breading

Preparation

Chicken

Breading

Freezing

Cooking

Note from Ricardo

Personal Note