https://www.ricardocuisine.com/en/recipes/5488-crispy-chicken-fillets
Ingredients
- Chicken
- 1 1/2 lb (675 g) boneless, skinless chicken breasts, cut into strips about 1/4 inch (5 mm) thick
- 1 cup (250 ml) buttermilk (see note)
- Breading
- 1/2 cup (75 g) unbleached all-purpose flour
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 3 eggs
- 2 1/2 cups (200 g) panko breadcrumbs
- 3 tbsp (45 ml) canola oil
- Salt and pepper
Preparation
Chicken
- In a bowl, combine the chicken with the buttermilk. Cover and refrigerate for 4 hours or overnight.
Breading
- In a shallow dish, combine the flour, chili powder and garlic powder. Season generously with salt and pepper. In a second shallow dish, lightly beat the eggs. In a third shallow dish, place the breadcrumbs.
- Working with one or two pieces at a time, drain the chicken and dredge in the flour mixture, shaking off any excess. Dip into the beaten eggs, letting some of the excess drip off. Press into the breadcrumbs to coat well. Freeze at this point, if desired (see note).
- With the rack in the middle position, preheat the oven to 350°F (180°C) (see note).
- In a non-stick skillet over medium heat, brown the chicken strips in the oil for 3 minutes on each side. Transfer to the oven and bake for 5 minutes or until the chicken is cooked through. Serve with apricot-mustard dipping sauce, if desired.
