Today I feel like cooking. So I'm cooking Breaded Chicken Breasts! One of my favourite food ever (besides Hamburgers and Huaraches)
Would you like to follow my recipee? I'm going to share it.
- Chicken Breasts
- Garlic Bulb
- Black Pepper
- Paprika / Chilli Powder
- Bread Crumbs
- Vegetable Oil
First and the most important thing: Get your chicken! Go to your nearest market and get Chicken Breasts (you can use tights too, but I find breasts more appealing... not that I like tights, in fact I very much like a nice pair of thick tights... er...yaeh)
Get the rest of the ingredients.
The most important thing is that the butcher has to cut your breasts in half. Then, those halves needs to get cutted in 5 to 6 equal pieces. Get some nice slaps with a hammer to flatten them out.
Once you've got your chicken, go back home. Once you're in your home, clean your chicken by washing it with tap water. Just give them a nice rub. But be careful to not tear apart the meat! Set aside.
In a blender, pour 1 or 2 cups of WHOLE MILK... not fat free!
Add 2 to 3 eggs, yolk and everything. PLEASE DO NOT ADD THE SHELLS
Use 2 or 3 garlic cloves. I really like Garlic a lot. So I usually go with 4 large Garlic Cloves.
Cut a small onion in half, and put one half to the mix.
Add some Black Pepper, a bit of Salt and some Chilli Powder to the mix. Season at your liking!
Blend it all together until there's no solids in the mix.
In a clean container, large enough to hold your milk and chicken, pour the milk mix... and then, add your chicken breast/tights in the mix and let it sit for a couple hours.
The more you let the meat "marinate" in the milk, the better they'll taste.
Once a couple hours to a whole day has passed, on a large dish, pour enough bread crumbs to cover the entirety of your chicken pieces. Do the same for all your pieces.
Put a frying pan on yout stove. Pour enough oil (I usually go with half frying pan for 12 pieces of chicken in a medium size frying pan) and set it to a medium-low heat.
Very important! DO NOT LET YOUR OIL GET TO THE POINT WHEN IT STARTS TO SMOKE. Medium-Low heat is the best you can go with!
The way you can now if your oil is hot enough to fry your pieces of chicken is by taking a pinch of bread crumbs (or a very small piece of meat) and throwing it to the oil... if the oil looks bubbly around the piece of chicken / bread crumbs, it means that the oil is hot enough.
If you can't see any bubbles forming around your piece of meat, then let the oil heat a little bit more. If your oil is not hot enough, when you proceed to fry your pieces of chicken, they'll absorb a lot of the oil.
It won't be good! Trust me!
Fry each side until the edges gets brown. Not golden, but brown.
PROTIP: The more you let your meat marinate, the better they'll get. Just have in mind that you must not let the meat in the mix a lot of time because you run the risk of tearing apart the meat (due excess of liquid)
Have fun cooking!
You need to be logged in to comment