Breaded chicken fillets are a home cooking classic that most of us associate with childhood memories; in my house at least they were – and are – one of my mother’s favorite resources to solve lunch and dinner for a couple of days. Lovers of crunchy chicken can also enjoy it with baked recipes like this one, saving us the frying.
Frying is lazy and even more so when there are batters in between. You have to have some experience and skill to achieve a healthy and crispy frying, that does not turn the kitchen into chaos and the chicken into a greasy sponge. That is why I like to use the oven; It may not come out exactly the same as fried, but the result is more than satisfactory.
The fillet thickness will determine the end point of the meat. If we like them very crunchy, better bet on a finer cut; But if we want that when we bite into that crunchy layer, a juicier meat awaits us, it is preferable to leave the fillet somewhat thicker, although later we are going to soften it a bit by hitting it with a meat hammer.
The pre-marinated It ensures a chicken with much more flavor that will also help maintain the coating of the batter. If you find special breadcrumb mixes for crunchy batters, you can use it instead of panko; although I prefer to avoid them because they tend to add a lot of salt, sometimes sugars, powdered milk or poor quality fats.
To make them much more crispy, if the fillets are thick, we can put them in a freezer bag and hit them on a board lightly with a meat hammer or the mallet of a mortar, being careful not to break the pieces.
Beat the eggs in a large, deep bowl with a fork; add the milk, mustard, paprika, cumin, garlic, and season lightly. Beat until you have a homogeneous mixture and introduce the chicken, stirring so that it is well covered. Cover with film and leave in the fridge at least one hour, better two.
Preheat the oven to 200ºC and prepare a large tray, with greaseproof paper or aluminum painted with oil. Mix the rest of the ingredients in another plate or source to form a homogeneous batter. Remove the chicken, letting the liquid drain slightly but without drying it, and coat each piece by pressing hard on the coating.
Place each piece on the tray and bake for about 20 minutes. Turn each fillet with a pair of tongs, being careful not to burn ourselves, after 15 minutes. We can give a shot of the grill by raising the tray in the last minutes, so that it browns more.
How to make juicy baked chicken breasts
With what to accompany the crispy baked chicken fillets
These crispy chicken fillets they lend themselves to all kinds of garnishes, from a sautéed rice to roasted potatoes, salad, ratatouille or some vegetables also cooked in the oven. We can serve them freshly made or at room temperature, also as a filling for a sandwich with the sauce that we like the most. I recommend taking them with lemon juice squeezed on top at the moment, or a light sauce of yogurt and herbs.
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