This recipe is so easy my 17 year old daughter makes it all the time

INGREDIENTS​

• 250 g boneless chicken breast
• 1 egg white (alternative – 4 tbsp. yogurt or buttermilk)
• 2 tbsp. cornflour (alternative – plain flour)
• 1 cup panko breadcrumbs (alternative –plain bread crumbs)
• Oil if you are frying
  • Seasoning
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • 1/8 tsp. allspice
  • ¾ tsp. paprika (alternative- red chili powder or cayenne pepper)
  • ¼ tsp ground black pepper
• METHOD:

. Place your hand on top of breast fillet and slice horizontally to make two pieces

• Cut your chicken into small bite-sized pieces, preferably in uniform sizes.
• Put the pieces in a bowl and add the seasonings. Rub the seasoning all over the chicken. Sprinkle flour and coat the pieces well.
• Whisk the egg white into a separate bowl, or use buttermilk instead, and put the breadcrumbs into another.
• Dip each chicken bite in the egg and then roll it in the breadcrumbs. For easier preparation, place the two bowls with the egg and breadcrumbs side by side.
• Once you coat the pieces in the breadcrumbs, put them on a wide plate.
• You can double coat them by dipping them in the egg and rolling them in the breadcrumbs once again for extra crunch.
• Let the coated chicken pieces rest for about 15 minutes so that the breadcrumbs stick well to them. If you decide to use buttermilk instead of egg white, make sure they resto for an hour.
• You can store them in the refrigerator for up to 2 days for later use.
• Heat oil and once hot enough, carefully put the chicken pieces one after another. To make sure the oil is hot enough, drop a breadcrumb in it and see if it rises without browning immediately.
• Don’t disturb or stir the chicken pieces while deep frying for one or two minutes to prevent the breadcrumbs from dispersing in oil.
• Don’t put too many pieces in the pan at once. Deep fry them in batches.
• Fry them on medium heat until they get a golden color. After one or two minutes of frying, stir them occasionally.
• Drain them on a kitchen paper and serve with salad or vegetables

If cooking in the oven, place on a tray lined with baking paper and cook in preheated oven 200 deg for 12 minutes then turn and cook for a further 6 minutes or until brown

Note : panko breadcrumbs are more course and the results are more of a crunch. Available in Coles and woollies next to your normal breadcrumbs

 

[Sethia Soliman]

This recipe is so easy my 17 year old daughter makes it all the time

View attachment 10420

INGREDIENTS​

• 250 g boneless chicken breast
• 1 egg white (alternative – 4 tbsp. yogurt or buttermilk)
• 2 tbsp. cornflour (alternative – plain flour)
• 1 cup panko breadcrumbs (alternative –plain bread crumbs)
• Oil if you are frying
  • Seasoning
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • 1/8 tsp. allspice
  • ¾ tsp. paprika (alternative- red chili powder or cayenne pepper)
  • ¼ tsp ground black pepper
• METHOD:

. Place your hand on top of breast fillet and slice horizontally to make two pieces

• Cut your chicken into small bite-sized pieces, preferably in uniform sizes.
• Put the pieces in a bowl and add the seasonings. Rub the seasoning all over the chicken. Sprinkle flour and coat the pieces well.
• Whisk the egg white into a separate bowl, or use buttermilk instead, and put the breadcrumbs into another.
• Dip each chicken bite in the egg and then roll it in the breadcrumbs. For easier preparation, place the two bowls with the egg and breadcrumbs side by side.
• Once you coat the pieces in the breadcrumbs, put them on a wide plate.
• You can double coat them by dipping them in the egg and rolling them in the breadcrumbs once again for extra crunch.
• Let the coated chicken pieces rest for about 15 minutes so that the breadcrumbs stick well to them. If you decide to use buttermilk instead of egg white, make sure they resto for an hour.
• You can store them in the refrigerator for up to 2 days for later use.
• Heat oil and once hot enough, carefully put the chicken pieces one after another. To make sure the oil is hot enough, drop a breadcrumb in it and see if it rises without browning immediately.
• Don’t disturb or stir the chicken pieces while deep frying for one or two minutes to prevent the breadcrumbs from dispersing in oil.
• Don’t put too many pieces in the pan at once. Deep fry them in batches.
• Fry them on medium heat until they get a golden color. After one or two minutes of frying, stir them occasionally.
• Drain them on a kitchen paper and serve with salad or vegetables

If cooking in the oven, place on a tray lined with baking paper and cook in preheated oven 200 deg for 12 minutes then turn and cook for a further 6 minutes or until brown

Note : panko breadcrumbs are more course and the results are more of a crunch. Available in Coles and woollies next to your normal breadcrumbs

You're making me want to ditch KFC when I can make their delicious menu items at home! Hahaha

 

[Ricci]

Too easy, I can do this!!

 

[LH2022]

This recipe is so easy my 17 year old daughter makes it all the time

View attachment 10420

INGREDIENTS​

• 250 g boneless chicken breast
• 1 egg white (alternative – 4 tbsp. yogurt or buttermilk)
• 2 tbsp. cornflour (alternative – plain flour)
• 1 cup panko breadcrumbs (alternative –plain bread crumbs)
• Oil if you are frying
  • Seasoning
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • 1/8 tsp. allspice
  • ¾ tsp. paprika (alternative- red chili powder or cayenne pepper)
  • ¼ tsp ground black pepper
• METHOD:

. Place your hand on top of breast fillet and slice horizontally to make two pieces

• Cut your chicken into small bite-sized pieces, preferably in uniform sizes.
• Put the pieces in a bowl and add the seasonings. Rub the seasoning all over the chicken. Sprinkle flour and coat the pieces well.
• Whisk the egg white into a separate bowl, or use buttermilk instead, and put the breadcrumbs into another.
• Dip each chicken bite in the egg and then roll it in the breadcrumbs. For easier preparation, place the two bowls with the egg and breadcrumbs side by side.
• Once you coat the pieces in the breadcrumbs, put them on a wide plate.
• You can double coat them by dipping them in the egg and rolling them in the breadcrumbs once again for extra crunch.
• Let the coated chicken pieces rest for about 15 minutes so that the breadcrumbs stick well to them. If you decide to use buttermilk instead of egg white, make sure they resto for an hour.
• You can store them in the refrigerator for up to 2 days for later use.
• Heat oil and once hot enough, carefully put the chicken pieces one after another. To make sure the oil is hot enough, drop a breadcrumb in it and see if it rises without browning immediately.
• Don’t disturb or stir the chicken pieces while deep frying for one or two minutes to prevent the breadcrumbs from dispersing in oil.
• Don’t put too many pieces in the pan at once. Deep fry them in batches.
• Fry them on medium heat until they get a golden color. After one or two minutes of frying, stir them occasionally.
• Drain them on a kitchen paper and serve with salad or vegetables

If cooking in the oven, place on a tray lined with baking paper and cook in preheated oven 200 deg for 12 minutes then turn and cook for a further 6 minutes or until brown

Note : panko breadcrumbs are more course and the results are more of a crunch. Available in Coles and woollies next to your normal breadcrum

This recipe is so easy my 17 year old daughter makes it all the time

View attachment 10420

INGREDIENTS​

• 250 g boneless chicken breast
• 1 egg white (alternative – 4 tbsp. yogurt or buttermilk)
• 2 tbsp. cornflour (alternative – plain flour)
• 1 cup panko breadcrumbs (alternative –plain bread crumbs)
• Oil if you are frying
  • Seasoning
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • 1/8 tsp. allspice
  • ¾ tsp. paprika (alternative- red chili powder or cayenne pepper)
  • ¼ tsp ground black pepper
• METHOD:

. Place your hand on top of breast fillet and slice horizontally to make two pieces

• Cut your chicken into small bite-sized pieces, preferably in uniform sizes.
• Put the pieces in a bowl and add the seasonings. Rub the seasoning all over the chicken. Sprinkle flour and coat the pieces well.
• Whisk the egg white into a separate bowl, or use buttermilk instead, and put the breadcrumbs into another.
• Dip each chicken bite in the egg and then roll it in the breadcrumbs. For easier preparation, place the two bowls with the egg and breadcrumbs side by side.
• Once you coat the pieces in the breadcrumbs, put them on a wide plate.
• You can double coat them by dipping them in the egg and rolling them in the breadcrumbs once again for extra crunch.
• Let the coated chicken pieces rest for about 15 minutes so that the breadcrumbs stick well to them. If you decide to use buttermilk instead of egg white, make sure they resto for an hour.
• You can store them in the refrigerator for up to 2 days for later use.
• Heat oil and once hot enough, carefully put the chicken pieces one after another. To make sure the oil is hot enough, drop a breadcrumb in it and see if it rises without browning immediately.
• Don’t disturb or stir the chicken pieces while deep frying for one or two minutes to prevent the breadcrumbs from dispersing in oil.
• Don’t put too many pieces in the pan at once. Deep fry them in batches.
• Fry them on medium heat until they get a golden color. After one or two minutes of frying, stir them occasionally.
• Drain them on a kitchen paper and serve with salad or vegetables

If cooking in the oven, place on a tray lined with baking paper and cook in preheated oven 200 deg for 12 minutes then turn and cook for a further 6 minutes or until brown

Note : panko breadcrumbs are more course and the results are more of a crunch. Available in Coles and woollies next to your normal breadcrumbs

"Place your hand on top of breast fillet and slice horizontally to make two pieces"
YIKES! That's a tad drastic.

This recipe is so easy my 17 year old daughter makes it all the time

View attachment 10420

INGREDIENTS​

• 250 g boneless chicken breast
• 1 egg white (alternative – 4 tbsp. yogurt or buttermilk)
• 2 tbsp. cornflour (alternative – plain flour)
• 1 cup panko breadcrumbs (alternative –plain bread crumbs)
• Oil if you are frying
  • Seasoning
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • 1/8 tsp. allspice
  • ¾ tsp. paprika (alternative- red chili powder or cayenne pepper)
  • ¼ tsp ground black pepper
• METHOD:

. Place your hand on top of breast fillet and slice horizontally to make two pieces

• Cut your chicken into small bite-sized pieces, preferably in uniform sizes.
• Put the pieces in a bowl and add the seasonings. Rub the seasoning all over the chicken. Sprinkle flour and coat the pieces well.
• Whisk the egg white into a separate bowl, or use buttermilk instead, and put the breadcrumbs into another.
• Dip each chicken bite in the egg and then roll it in the breadcrumbs. For easier preparation, place the two bowls with the egg and breadcrumbs side by side.
• Once you coat the pieces in the breadcrumbs, put them on a wide plate.
• You can double coat them by dipping them in the egg and rolling them in the breadcrumbs once again for extra crunch.
• Let the coated chicken pieces rest for about 15 minutes so that the breadcrumbs stick well to them. If you decide to use buttermilk instead of egg white, make sure they resto for an hour.
• You can store them in the refrigerator for up to 2 days for later use.
• Heat oil and once hot enough, carefully put the chicken pieces one after another. To make sure the oil is hot enough, drop a breadcrumb in it and see if it rises without browning immediately.
• Don’t disturb or stir the chicken pieces while deep frying for one or two minutes to prevent the breadcrumbs from dispersing in oil.
• Don’t put too many pieces in the pan at once. Deep fry them in batches.
• Fry them on medium heat until they get a golden color. After one or two minutes of frying, stir them occasionally.
• Drain them on a kitchen paper and serve with salad or vegetables

If cooking in the oven, place on a tray lined with baking paper and cook in preheated oven 200 deg for 12 minutes then turn and cook for a further 6 minutes or until brown

Note : panko breadcrumbs are more course and the results are more of a crunch. Available in Coles and woollies next to your normal breadcrumbs

"Place your hand on top of breast fillet and slice horizontally to make two pieces". YIKES! Too drastic.

 

[Suzanne rose]

"Place your hand on top of breast fillet and slice horizontally to make two pieces"
YIKES! That's a tad drastic.

"Place your hand on top of breast fillet and slice horizontally to make two pieces". YIKES! Too drastic.

 

[Suzanne rose]

Too easy, I can do this!!

Of course you can and it's so yummy

 

[Nanna@Goulburn]

Slicing the chicken is easy peasy

 

[Suzanne rose]

Slicing the chicken is easy peasy

And strangely you seem to get more pieces out of it by slicing it this way

 

[LH2022]

View attachment 10523

I'm well aware of what was meant. My response was tongue in cheek. I thought anyone reading would get that.