Next week I’ll be posting a crispy chicken salad recipe that’s absolutely delicious. But I thought that before posting the salad recipe, it would be a good idea to share this recipe so we can see what options we have when preparing crispy chicken.
There are different types of breading that will give the chicken a very different finish depending on which one we choose, and on the other hand, the cooking method (fried or baked) will also be fundamental to the final result.
For this recipe, I chose to fry the chicken (it comes out much crispier) and coated it with cornflakes. But at the end of the recipe, I’ll give you different coating options and some tips for those who don’t want to fry and prefer to bake crispy chicken.
I hope you’ll be encouraged to prepare this recipe at home, and you know what to do… get cooking!!!
HOW TO MAKE CRISPY CHICKEN?
INGREDIENTS:
| Ingredient | Quantity |
|---|---|
| Thick chicken fillet | 1 |
| Corn flakes | 40 grams |
| Wheat flour | 1 tablespoon |
| Egg | 1 |
| Fine salt | to taste |
| Ground black pepper | to taste |
| Frying oil (I used olive oil) | as needed |
RECIPE:
- Put the cornflakes in a bag, seal it, and crush them. You can squeeze the bag with your hands or roll over it with a rolling pin, but the most important thing is not to crush them too much so that our coating turns out nice and crispy.
- Pour the crushed cornflakes into a shallow bowl, add a pinch of fine salt and ground black pepper. Mix well.
- Prepare another deep plate with the flour.
- In a third and final dish, place an egg, add a pinch of fine salt and beat well.
- Season the chicken fillet with salt and pepper, then transfer it to the plate with the flour.
- When it is well floured on all sides, transfer it to the plate with the egg and turn it a couple of times so that it is well coated with egg.
- Finally, transfer it to the plate with the cornflakes and coat the chicken completely. Turn it several times and press the coating firmly against the chicken so that it adheres well and is fully covered.
- Heat a frying pan with at least two fingers’ depth of oil and, when hot, fry the chicken on both sides for about 6 minutes total, until the coating is golden brown. Make sure the oil isn’t too hot so the coating doesn’t burn. At the end of the recipe, you’ll find some tips for achieving perfectly cooked and extra crispy chicken.
- When the chicken is nicely fried, remove it from the pan and place it on paper towels to absorb the excess oil. And that’s it… time to eat!
Video Guide 💖
GRADES:
- You can dip the chicken directly into the egg without using flour, but using flour ensures that the fillet is well coated with the egg and the breading will adhere better.
- It’s very important to carefully control the oil temperature. Keep in mind that if the oil temperature is too high, the breading will brown too quickly, and you’ll have to remove the chicken very fast to prevent it from burning, which risks leaving the chicken undercooked. Therefore, it’s important to adjust the temperature depending on the thickness of the chicken fillet; the thicker the fillet, the longer it will need to fry.
- Therefore, I do not recommend using this batter to fry very thick steaks, at most one and a half fingers thick, as it will be very difficult to get it cooked through without burning it on the outside.
- Another thing to keep in mind is the amount of oil used for frying. The more oil, the better, as the frying is more even and the coating looks nicer. Food fried in a pan with just a finger’s depth of oil is very uneven and unappetizing (it usually has very brown areas and lighter ones). Furthermore, if you use very little oil and want to fry several batches of chicken, the oil will get very dirty very quickly, and subsequent batches will turn out even worse.