BREADED FRIED CHICKEN
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
- Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
EGYPTIAN CHICKEN PANNE (BREADED FRIED CHICKEN BREASTS)
This is the perfect chicken dish for any occasion. Super easy and prep time includes marinating. As far as breading, many people make this by first dipping in flour, then in egg, then into bread crumbs, which does give a nice thick crust, but my recipe omits the egg and flour, using just bread crumbs, and they come out super crunchy and just as delicious! A friend of mine here in Cairo also omits the onion and marinates in garlic instead, I like the onion, but you could try garlic too. These go well with any pasta dish or rice. They make excellent leftovers for a delicious sandwich with tomato and mayo, that is if you have any left over! Enjoy!
Provided by cooking in cairo...
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Take and slice your chicken breasts into thinner slices. (Using a sharp knife, and holding one hand on top of breast, slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.).
- Put slices into glass mixing bowl or dish.
- Squeeze the juice of lemon onto chicken slices.
- Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
- Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.
- When ready to fry, take a slice and dip into bowl filled with bread crumbs. Do this until all chicken is breaded, setting each slice on a plate. (I sometimes bread ahead of time, putting breaded slices into refrigerator until ready to fry, seems the coating stays alittle better this way.).
- Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.
- Fry until golden brown on each side.
Nutrition Facts : Calories 167.2, Fat 3, SaturatedFat 0.7, Cholesterol 50.4, Sodium 223.6, Carbohydrate 14.6, Fiber 1, Sugar 1.8, Protein 19.3
TENDER PAN-FRIED CHICKEN BREASTS
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Provided by Alesia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g
FRIED CHICKEN BREAST WITHOUT BREADING
Make and share this Fried Chicken Breast Without Breading recipe from Food.com.
Provided by Momma Zakaria
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Slice chicken breasts into strips or flat rounds, whichever you like.
- Sprinkle all seasonings over one side of the chicken lightly, then flip and sprinkle the other side.
- In a large frying pan, pour in just enough vegetable oil to coat the bottom. Heat the vegetable oil until good and hot.
- Turn the heat to medium. Add chicken and cook for 3 minutes on one side then flip.
- Turn heat to low and cover. Continue to cook for 5-10 minutes until the chicken is done.
Nutrition Facts : Calories 97.3, Fat 1.1, SaturatedFat 0.3, Cholesterol 51.3, Sodium 57.5, Protein 20.4
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