Crispy Chicken by @foodblog__fr

≈ 35 min

4 servings

🍗

600 g

Chicken escalope

🥛

200 ml

Milk

🌾

40 g

Flour

🥖

150 g

Breadcrumbs

🧂

1 tbsp

Tex mex spice mix

🌶️

7 g

Smoked paprika

🧂

Special chicken spice

🧂

3 g

Salt

⚫

1 g

Pepper

  1. Pat
    • chicken breast cutlets

    Pat the 600 g chicken breast cutlets dry and, if thick, slice them into evenly sized pieces.

  2. Pour
    • milk
    • chicken breast cutlets
    • salt

    Pour the 200 ml milk into one shallow bowl and season the chicken with the salt and black pepper.

  3. Place
    • all-purpose flour
    • Tex-Mex seasoning

    Place the 40 g all-purpose flour in a second shallow bowl and mix in the Tex-Mex seasoning, smoked paprika, and chicken seasoning.

  4. Place
    • breadcrumbs

    Place the 150 g breadcrumbs in a third shallow bowl.

  5. Shake
    • chicken breast cutlets
    • all-purpose flour
    • Tex-Mex seasoning

    Coat each chicken piece in the seasoned flour, shaking off any excess.

  6. Dip
    • chicken breast cutlets
    • milk

    Dip the floured chicken into the milk, coating all sides.

  7. Press
    • chicken breast cutlets
    • breadcrumbs
    • Milk

    Press the milk-coated chicken into the breadcrumbs until completely covered.

  8. Heat
    • vegetable oil

    Heat the 60 ml vegetable oil in a frying pan over medium heat until shimmering.

  9. Fry
    • chicken breast cutlets

    Fry the breaded chicken for 6 to 8 minutes per side until golden and cooked through to 74°C / 165°F.

  10. Transfer
    • chicken breast cutlets

    Transfer the crispy chicken to a paper-towel-lined plate and serve hot.

Crispy Chicken by @foodblog__fr

≈ 35 min

4 servings

🍗

600 g

Chicken escalope

🥛

200 ml

Milk

🌾

40 g

Flour

🥖

150 g

Breadcrumbs

🧂

1 tbsp

Tex mex spice mix

🌶️

7 g

Smoked paprika

🧂

Special chicken spice

🧂

3 g

Salt

⚫

1 g

Pepper

Preparation Steps

  1. Step 1/10

    Pat the 600 g chicken breast cutlets dry and, if thick, slice them into evenly sized pieces.

    🍗chicken breast cutlets
    🪵cutting board
    🔪chef's knife
    🧻paper towel

  2. Step 2/10

    Pour the 200 ml milk into one shallow bowl and season the chicken with the salt and black pepper.

    🥛milk
    🍗chicken breast cutlets
    🧂salt
    ⚫black pepper
    🥣shallow bowl
    🥄measuring cup
    🥄measuring spoon

  3. Step 3/10

    Place the 40 g all-purpose flour in a second shallow bowl and mix in the Tex-Mex seasoning, smoked paprika, and chicken seasoning.

    🌾all-purpose flour
    🧂Tex-Mex seasoning
    🌶️smoked paprika
    🧂chicken seasoning
    🥣shallow bowl
    🥄measuring spoon

  4. Step 4/10

    Place the 150 g breadcrumbs in a third shallow bowl.

    🥖breadcrumbs
    🥣shallow bowl

  5. Step 5/10

    Coat each chicken piece in the seasoned flour, shaking off any excess.

    🍗chicken breast cutlets
    🌾all-purpose flour
    🧂Tex-Mex seasoning
    🌶️smoked paprika
    🧂chicken seasoning
    🥣shallow bowl
    🥢tongs

  6. Step 6/10

    Dip the floured chicken into the milk, coating all sides.

    🍗chicken breast cutlets
    🥛milk
    🥣shallow bowl
    🥢tongs

  7. Step 7/10

    Press the milk-coated chicken into the breadcrumbs until completely covered.

    🍗chicken breast cutlets
    🥖breadcrumbs
    🥣shallow bowl
    🥢tongs
    🍽️plate

  8. Step 8/10

    Heat the 60 ml vegetable oil in a frying pan over medium heat until shimmering.

    🫗vegetable oil
    🍳frying pan
    🥄measuring cup

  9. Step 9/10

    Fry the breaded chicken for 6 to 8 minutes per side until golden and cooked through to 74°C / 165°F.

    🍗chicken breast cutlets
    🍳frying pan
    🥢tongs
    🥄spatula

  10. Step 10/10

    Transfer the crispy chicken to a paper-towel-lined plate and serve hot.

    🍗chicken breast cutlets
    🥢tongs
    🧻paper towel
    🍽️plate

Composition

Ingredients

Types

Dairy, Grains, Herbs and Spices

Ingredients

Chicken escalope, Milk, Flour, Breadcrumbs, Tex mex spice mix, Smoked paprika, Special chicken spice, Salt, Pepper

Notes

Chicken escalope (approximate), Flour (approximate), Breadcrumbs (amount not given), Smoked paprika (amount not given), Special chicken spice (amount not given)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

High protein

Calories

465 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 31g, Fat: 22g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 690mg, Iron: 2.4mg, Potassium: 480mg, Calcium: 140mg

Vitamins

Vitamin B6: 0.8mg, Vitamin B12: 0.4µg, Vitamin D: 1.2µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

cutting board, chef's knife, shallow bowl, tongs, frying pan, spatula, paper towel, plate, measuring spoon, measuring cup

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual meal

Origin

Source

Platform

instagram

Original Creator

@foodblog__fr

Origin

Cuisine

Tex-Mex, French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Crunchy, Tender, Juicy

Flavors

Savory, Smoky, Spicy, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken out longer than 2 hours.,Reduce to 60 minutes if the ambient temperature exceeds 32°C / 90°F.), fridge : 3 to 4 days (Cool promptly before refrigerating.,Store in an airtight container at or below 4°C / 40°F.,Reheat until the center reaches 74°C / 165°F.), freezer : 2 to 3 months (Freeze in an airtight freezer-safe container.,Thaw overnight in the refrigerator before reheating.)