You can use this method to crumb chicken, other meats (including fish), and vegetables. You can add finely grated Parmesan cheese, herbs, spices, etc. To add flavor to the breadcrumbs, you can add herbs and spices.
We often use chicken tenderloins when making crumbed poultry. Due to their thinness and uniform thickness, tenderloins cook faster and more evenly without cutting or pounding. Remove white tendons from tenderloins.
Use a flat-sided meat mallet and lightly pound chicken thigh filets on a cutting board. Cover them with a plastic bag to keep them frozen.
Place the chicken breast on a cutting board, then cut each half horizontally. Pound chicken thighs as described above.
Our recipes are measured with a 20ml teaspoon and a 250ml measuring glass.
We use 500g of thin chicken pieces for each 500g.
Two large eggs
One tablespoon (20mls) of milk
Plain flour 50g (3/cup)
Packaged dry breadcrumbs weighing 200g (1 3/4 cups).
About 125ml oil (1/2 cup) for pan-frying. Spread the flour on a big plate or in a shallow dish with a flat bottom. Spread the breadcrumbs on a second dish similar to this one. Arrange in a straight line the bowl of egg mixture and the word of breadcrumbs.
Use one hand to coat the chicken with dry ingredients (flour, breadcrumbs) and the other hand to turn it into the egg mixture. This will prevent your hands from being covered in a thick layer of breadcrumb mix.
Place one piece of the chicken in the flour using one hand. Then, turn the chicken over and lightly pat the flour on it to coat it thoroughly. Shake the chicken over the plate to remove excess flour. Then, place the flour-coated meat in the egg mixture.
Turn the chicken in the egg mixture using your fingertips. Breadcrumbs will not adhere to chicken parts not covered with the egg mixture. So make sure you cover the entire chicken. Hold the chicken above the bowl and let the excess egg mixture drip off. Place the chicken onto the breadcrumbs. Use your “dry ingredients hand” to scoop up some breadcrumbs and then spread them over the chicken. Press the breadcrumbs firmly onto the chicken. Turn the chicken over and press the crumbs firmly on the second side.
Repeat the process of crumbing the chicken with the rest. Once all the chicken is crumbed, wrap it in plastic and place it in the refrigerator for 30 minutes. To save time, you can skip the refrigeration step. However, it will help to prevent crumbs from falling into the pan while frying the meat.
Preheat your oven to 130 degrees Celsius.
Heat oil in a heavy frying pan on medium heat. Cooking the chicken in batches is the best way to cook it. We use 1/4 cup of oil per batch. Add the chicken to the hot oil in one layer without crowding the pan.