|Making Dinner for Two Families with my younger sister, Isay|
So my sister, Isay dropped by my place to join me in cooking Crispy Chicken Fillet for dinner. Originally I was opting go with fish, but since we had fish the other day... chicken suddenly became the best choice.
So anyway, the recipe is just simple, you'll just need the following...
- 6pcs. Chicken Breat Fillet
(remove the skin, cut in strips 2 inches long)
- 1/2 Cup of Kalamansi Juice
- 3 pcs Chopped Basil Leaves
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Black Pepper
- 1 Egg beaten
- 1/4 Cup of Unsalted Butter
- 1 1/2 Cup Japanese Bread Crumbs (Panko)
- a small pot filled with vegetable oil
So to start, make sure to clean the sliced Chicken Breasts properly with running water and drain well.
Next place the chicken breast strips inside a large plastic zip-lock bag, pour melted butter, salt, pepper and kalamansi juice. Close the zip-lock bag, make sure there is no air inside and place the bag inside the fridge for 30 minutes to an hour.
So while waiting for the flavors to mix with the chicken, we now prepare the coating. Beat the eggs in a medium shallow bowl and season it with a little salt, drop the chopped basil into the bowl. This will add an additional flavor to the coating. Then the flour placed on a medium plate, and another plate for the japanese bread crumbs.
Prepare to heat a pot, Then add the oil.
Take out your chicken from the fridge, by this time the flavors have already been absorbed by the chicken. Using a kitchen thong, dip each strip in to the bowl of egg. Make sure that the chicken strips are well coated. Then dredge the strips with flour, followed by dredging it with bread crumbs.
When your chicken fillet's are all ready, fry them in small batches (3 to 4 per batch)... fry them until golden brown. Do not pour all of the strips in one go, as crowding will also result to you not being able to check properly... and end with some burnt strips.
It will take 2 to 4 for minutes per batch to make them into golden brown. Once done, place them on plate with a paper towel. The paper towel will absorb the excess oil.
Voila! You now have your Chicken Fillet Strips,
best served with yogurt dip or tartar sauce.