Ingredients
Equipment
Method
Preparation
- Wash the chicken and cut to the size you prefer.4 Chicken Breasts
Marination
- In a bowl, add the buttermilk and the chicken breasts. Mix well.240 grams Buttermilk
- Cover and refrigerate for at least 1 hour or up to 24 hours for best results.
- After marinating, remove the chicken from the buttermilk and remove as much buttermilk as possible. We lightly shake each piece in the kitchen sink being careful raw chicken doesn't flick everywhere.
- Pat dry with a papertowl.
Coating
- In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, grated cheddar cheese, paprika, garlic powder, onion powder, salt, and pepper. Mix well.200 grams Breadcrumbs, 100 grams Parmesan Cheese, 100 grams Cheddar Cheese, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, Salt and pepper to taste
- In another shallow dish, place the flour.100 grams All-Purpose Flour
- In a third shallow dish, beat the eggs with the milk.2 large Eggs, 50 ml Full-Fat Milk
Coating
- Start by coating each chicken breast in the flour, ensuring it's evenly covered.
- Next, dip the floured chicken breast into the egg mixture, letting any excess drip off.
- Finally, press the chicken breast into the breadcrumb and cheese mixture, ensuring an even coating. Repeat for all chicken breasts.
Cooking
- Heat the oil in a large frying pan over medium-high heat.100 ml Rice Bran Oil
- Once the oil is hot, add the coated chicken breasts. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. You may need to cook the chicken in batches to avoid overcrowding the pan.
Alternatively, you can bake the chicken in a preheated oven at 200°C (392°F) for about 20-25 minutes, or until the chicken is cooked through and crispy.
Serve:
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Serve with your favorite sides, such as a fresh salad, steamed vegetables, or mashed potatoes.
Notes
Here are some top tips to help you succeed in making a Cheesy Crispy Chicken like a pro:
- Marinating: (Optional) Let the chicken marinate in buttermilk for at least an hour. Overnight marination will make the chicken more tender and flavorful.
- Dry the Chicken: Pat the chicken breasts dry with paper towels before coating them. This helps the coating adhere better and results in a crispier finish.
- Seasoning: Taste the dry mix before using it to adjust the seasoning if necessary. The flour should be flavorful to ensure the chicken has a tasty crust.
- Oil Temperature: For frying, maintain the oil temperature at around 350°F (175°C). Use a Thermapen to monitor the temperature. If the oil is too hot, the coating will burn before the chicken is cooked through. If it’s too cool, the chicken will absorb more oil and become greasy.
- Meat Temperature: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 74°C (165°F).
- Avoid Overcrowding the Pan: Fry the chicken in batches if necessary. Overcrowding the pan lowers the oil temperature, resulting in less crispy chicken.
- Use a Wire Rack: After frying, place the chicken on a wire rack set over a baking sheet to drain excess oil and maintain crispiness. If baking, using a wire rack on the baking sheet helps air circulate around the chicken, making it crispier.
- Dairy-Free: For the buttermilk, use soy milk with ½ tbsp of fresh lemon juice. Let it sit for a minute or two or until it thickens and curdles. Use dairy-free parmesan and dairy-free cheddar cheese.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
