Easy Breaded Chicken Breast Recipe
About Easy Breaded Chicken Breast Recipe:
Crispy chicken that is juicy and flavourful marinated in spices coated in breadcrumbs and pan fried. Stockpile these juicy, easy breaded chicken breasts for a fast weeknight dinner. They are extra tender and tasty thanks to a buttermilk marinade and a crispy parmesan panko crust. This will be one of your favorite go-to recipes!
- 1 Hr
- 26 Ingredients
Ingredients for Easy Breaded Chicken Breast Recipe
- As required Ingredients for spice mix
- 1/2 teaspoon Black peppercorn
- 1/2 teaspoon Sichuan peppercorn
- 1/2 teaspoon White peppercorn
- 1/2 teaspoon Cumin seeds
- 1 No.s Star anise
- 1 stick Cinnamon piece
- As required Ingredients for chicken marinade
- 10 ounce Chicken Breast
- 2.50 teaspoon Soy sauce
- 1/2 teaspoon Salt
- 1 tablespoon Chinese cooking wine
- 1 teaspoon Prepared spice mix
- 1/4 teaspoon Baking soda
- As required Drizzle Of Olive Oil
- As required Ingredients for coating
- 3 tablespoon Cornflour
- 1 Egg
- As required Unsalted bread crumbs
- As required Oil For Frying
- As required Ingredients for sauce
- 2 Garlic Cloves
- 1 tablespoon Sriracha
- 1 tablespoon Hoisin Sauce
- 3 tablespoon Sugar
- 1.50 tablespoon Lime juice
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Easy Breaded Chicken Breast Recipe
1 slice 1 chicken breast of 10 oz laterally to make 2 breasts of ¼ inch thickness. Tenderise by lightly hitting with a mallet. Do not flatten the meat.
1 to make the spice mixture, in a bowl add ½ tsp black peppercorn, ½ tsp sichuan peppercorn, ½ tsp white peppercorn, ½ tsp cumin seeds, 1 star anise broken into pieces, 1 cinnamon stick broken.
2 toast the spices on low heat in a cast iron skillet till fragrant. Do not burn.
3 transfer to a grinder jat and blend to a fine powder. Store in an airtight container.
4 place 10 oz tenderised chicken breast pieces into a bowl and marinate with 1 ½ tsp soy sauce, ½ tsp salt, 1 tbsp chinese cooking wine, 1 tsp of prepared spice mix, ¼ tsp baking soda and a drizzle of olive oil. Massage the chicken breast with all the ingredients.
5 cover the bowl with plastic film and let it marinate for 20 minutes.
6 crack an egg into a bowl and whisk it well.
7 place bread crumbs into a plate.
8 after 20 minutes, take the chicken pieces out of the bowl and place them on a plate.
9 using a sieve dust cornflour evenly over each side of the two pieces. Shake off the excess cornflour.
10 dip the pieces in the beaten eggs and the coat with bread crumbs by placing it in a plate with bread crumbs or by dusting it with breadcrumbs. Shake off the extra bread crumbs.
11 place the coated chicken breasts on a plate and cover with plastic film. Keep in the refrigerator for 20 minutes.
12 to make the sauce, in a small saucepan add 2 cloves of minced garlic, 1 tsp soy sauce, 1 tbsp sriracha, 1 tbsp hoisin sauce, 3 tbsp sugar and 1 ½ tbsp lime juice. Stir it on medium heat and bring it to a boil and let it thicken to a thin syrup consistency.
13 heat a pan and add oil generously and and the chicken breast pieces.
14 fry on medium heat for 3 to 5 minutes on both sides until golden brown and crispy.
15 take it off the pan and place it on kitchen paper to remove the excess oil.
16 slice and serve on white rice with shredded cabbage and a perfectly boiled egg.
17 pour the sauce all over the chicken.