Thursday, 25 October 2007

Crispy Chicken Fillet

Okay, by popular demand of my children :) Crispy Chicken Fillet. Everyone has their own fav way of making it I guess. This is mine.

This is what you need:

2 chicken breast fillet, cut through the middle, to make 4

4 tblsps of flour and cornflour each
3 tblsp breadcrumbs
1 tsp salt
1/2 tblsp red chilli powder
1 tblsp white pepper powder
1/2 tblsp mustard
1/2 tsp cinnamon powder
1/2 aginomoto
--
2 eggs
3 tblsps soya sauce
3 tblsps chilli sauce
1/2 tsp white pepper
1/2 tsp salt
1 tsp ground garlic



.. and this is what you should do...

- beat together the egg ingredients and set aside
- mix the dry stuff together with all the spices
- dip the fillet first in the egg mixture, and then the breadcrumbs.
- repeat the process thrice, ending with breadcrumbs mix



- repeat the process thrice, ending with breadcrumbs mix
- fry in HOT oil on medium
- drain ....



... and serve!





Some important points:

Its important to repeat the dipping, because thats how the crust will come. Best would be if you could prepare them and let them sit in the fridge for an hour or so. The flavour becomes enhanced and even without the crust, the chicken tastes great. Its going to be messy work, so keep a hand towel close, incase u don't like sticky fingers :) Of course you can use chicken pieces as well, but I'm not too sure about how well they will fry. Will try that someday and tell. Make sure the oil is really hot when u dip them in.. and then keep it on medium heat to ensure the temp. Make and tell :)