Easy Peasy Crumbed Chicken Food

BREADED CHICKEN CUTLETS

Steps:

• Pull chicken out of the fridge, and allow to come to room temp, for 15-20 minutes. Cover chicken with plastic wrap and pound to even thickness of ½ an inch. Use a meat mallet or rolling pin to achieve this.
• Remove plastic, pat chicken dry with paper towels, and liberally season with salt and pepper.
• Take three pie plates, or shallow dishes, place Panko bread crumbs and parmesan in one, flour and paprika in another, and break eggs into the other one with garlic. Use a fork to mix together panko and parmesan, flour and paprika, then use the same fork to whisk eggs and garlic together until frothy.
• Working with one cutlet at a time, dredge in flour, shake off excess.
• Then dredge in eggs, and allow excess to drip off.
• Then dredge in panko crumbs, press gently to make sure crumbs adhere.
• Place chicken on a wire rack that is sprayed with a non-stick spray.
• Let chicken sit for 5 minutes to allow the coating to dry.
• Meanwhile, in a 12 inch non-stick skillet, over medium-high heat, add oil, and heat until shimmering. You should have enough oil to go half way up the chicken breast cutlets in your pan, add or reduce oil as needed based on the pan you use.
• Cook cutlets in the oil 2 at a time, cooking until golden brown on one side, about 2-3 minutes. Then flip cutlets, reduce heat to medium, and cook until cutlets are a deep golden brown, and crisp. About 2 ½ -3 minutes longer.
• Use an instant read thermometer to ensure cutlets are cooked to 165 degrees internal temperature.
• Remove chicken cutlets from oil, and place on a paper towel lined plate.
• Repeat process with remaining chicken cutlets.
• Serve with lemon wedges.

CRISPY OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 200C/390F.
• Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
• Place a rack on a baking tray (not critical but bakes more evenly).
• Place the Batter ingredients in a bowl and whisk with a fork until combined.
• Add the chicken into the Batter and toss to coat.

BAKED CRUMBED CHICKEN.

Steps:

• Pre heat oven to 220 degrees celcius.
• Wash and pat chicken dry. Combine flour, sesame seeds, paprika, per peri and baking powder in a clear plastic bag.
• Beat eggs and milk in a bowl.
• Pound garlic and salt in a pestle and mortar till fine.
• Rub this mixture all over chicken pieces.
• Dip chicken pieces in egg mixture and then shake them in plastic bag to coat them evenly with the flour mixture.
• Arrange chicken pieces in an oven proof baking dish, skin side up.
• Pour melted butter margarine and butter evenly over chicken pieces and bake in oven for 40min- 1 hour or until evenly browned and chicken is done.

EASY PEASY CRUMBED CHICKEN

Steps:

• Slice chicken breasts into strips.
• In a bowl add the eggs, milk, parsley, chicken stock powder, and crushed garlic; mix well.
• Place all the chicken strips into the bowl and mix.
• Cover bowl and place in the refrigerator for at least one hour.
• Pour the breadcrumbs into one bowl and the flour into another bowl.
• Take chicken strips and dip them into the flour, back into the egg mixture, then into the breadcrumbs, and set aside on a plate.
• Repeat until all the chicken strips are coated.
• Heat oil in a pot on a medium heat.
• Add chicken strips and once they float to the top turn them once.
• When the breadcrumbs are golden brown they are done.

SPICY OVEN-FRIED CHICKEN

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
• Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
• Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

PARMESAN CRUMBED CHICKEN

Steps:

• Using a sharp knife, cut chicken horizontally, not all the way through. Open out and flatten with hands. Using a meat mallet or rolling pin gently pound chicken between sheets of baking paper to 1cm thick.
• Combine breadcrumbs, parmesan and parlsey on a plate. Place yoghurt in a medium bowl. Dip chicken into yoghurt, then coat in crumbs, place on a plate, cover with food wrap and chill for 15 minutes.
• Heat oil over a moderate heat. Cook chicken , turning once and transfer to another plate. Rest 5 minutes before serving.