Tag-Archive for » Crispy coated «
This is another great recipe, that is easy to prepare and has a wonderful effect. I will say you need to get the chicken dished out as soon as possible to stop it from going soggy, rather than retaining its crunch. I really love the pepper mayonnaise that goes with this dish although my hubby thinks there is so much flavour with all the herbs in the chicken, he prefers it without. If you want to read more reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 (200 g) Chicken breast fillets (boneless and skinless)
1/2 Cup milk
2 Eggs (lightly beaten)
1 Tablespoon lemon juice
1 Cup plain flour
2 Teaspoons dried thyme (1 tablespoon, ground, if available)
2 Teaspoons rosemary (I used fresh)
2 Teaspoons paprika
1 Teaspoon salt
1/2 Teaspoon garlic powder (salt was specified)
Peanut oil (or canola for deep frying)
Green Peppercorn Mayonnaise (makes 1 1/2 cups)
1 Cup mayonnaise (I used a whole egg mayo)
1/2 Cup sour cream
2 Spring onions (finely chopped)
1 Tablespoon green peppercorn (crushed)
1 Tablespoon chives (I used garlic chives snipped)
2 Teaspoons capers (finely chopped)
1 Teaspoon French mustard (I used dijon)
Method
1. For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.
2. While the chicken is soaking make the green pepercorn mayonnaise by combining all ingredients together and refrigerate until required.
3. Drain the chicken, reserving the milk.
4. Whisk reserved milk, eggs and lemon juice together.
5. Combine the flour, spices and salts.
6. Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.
7. Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok ect.
8. Drain on absorbent paper.
9. To achieve an extra crispy crust, quickly deep fry again before serving, if desired.
Serve with green peppercorn mayonnaise.
All photos taken by me unless otherwise stated.
I am in yet another recipe swap this month, some months I do not know where I find the time, but they are fun. I found this one and I thought it sounded good, although there was mixed reviews from the 2 other people who had reviewed it. I thought they were excellent, I did use panko flakes instead of breadcrumbs, as I do with all recipes that require a breadcrumb coating. I much prefer these since finding them a few years back, these turned out with a crispy, crunchy outer coating and inside was so moist and tender. I served them with extra ranch on the side although it was so not needed. If you want to read more reviews or see other photos of this recipe please click here.
If you have been keeping up with the progress of my beautiful handcrafte
d camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 1/2lbs Chicken wings
1/4 Teaspoon onion powder
1/2 Teaspoon Italian seasoning
3/4 Cup dry breadcrumbs (I used only 
panko flakes)
1/4 Cup yellow cornmeal (I didn’t use cornmeal)
1/2 Cup Parmesan cheese, grated
1 Cup bottled ranch salad dressing
1/4 Teaspoon salt
1/4 Teaspoon pepper
Method
1. Remove wing tips. Cut or separate wing portions. If wet, pat dry with a paper towel.
2. In a small bowl combine onion powder, Italian seasoning, bread crumbs, cornmeal and Parmesan cheese.
3. In separate small bowl pour ranch dressing. Sprinkle wings with salt and pepper.
4. Dip wing portions into ranch dressing, then coat with crumb mixture.
5. Place chicken wings onto a sprayed or greased 9 x 13 baking pan.
6. Bake uncovered in a 375 degree oven for 45 minutes or until light brown.
All photos taken by me unless otherwise stated.
