Imagine crispy breaded chicken cubes. Now add some pepper, garlic and paprika.
Breaded chicken is provocative and delicious. The crispy surface and the moisture and softness of its layers make everyone want to stop eating it.
being one of the most versatile products, chicken can be cooked in different ways. Toasted, fried, breaded, grilled, etc., this protein is perfect even for salads.
How to get breaded chicken?
With this step by step, your recipe you’ll be licking your fingers. Only certain ingredients are needed for the dish to be ready and set on the table.
- Preparation time: twenty minutes.
- Servings: 6.
- 1/2 tablespoon oregano
- 3/4 cup wheat flour
- 3 scrambled eggs
- 3/4 cup vegetable oil for frying
- 3/4 cup breadcrumbs
- Salt and pepper
The first thing you need to do is season the chicken thighs, for this you will use oregano, salt and pepper to taste.
Since you already have thighs are ready You have to put the flour on the tray, on the other ground bread and the omelet in the bowl.
Then you are going to start creating it delicious fried chicken in the following way. You must pass each drumstick first through flour, then through a bowl of eggs, and then through ground bread.
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Immediately you need to fry them in a lot of hot oil until you see that the thighs have become golden and crispy, and that’s it! It’s time to enjoy Accompany this delicious dish with mashed potatoes or a delicious salad.
Alternatively, you can serve it with lemon and a dressing that goes with a salad you’ve made, or even a dressing you want to moisten the breadcrumbs with for even better flavor.
It is one very quick and delicious recipe eat with the family and enrich the taste with unforgettable moments.
To accompany mashed potatoes
Potato provides our body with many nutrients, among its properties are vitamin C, iron, vitamins B1, B3 and B6, potassium, phosphorus and magnesium. Although its consumption should be moderate due to the large amount of carbohydrates.
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Chef Camila Sorzano is a pastry specialist, a graduate of the Escuela Verde Oliva school in Colombia and a modern pastry chef from Gato Dumas in Buenos Aires. She has also been working in this profession for 14 years. If you want to know more about her, visit her account on Instagram.
- Preparation time: 75 minutes.
- Servings: 3.
- 700 g pastoose or Creole potatoes yes
- 150 ml cow’s milk or cream
- 60 grams of butter
- Salt and pepper
– Peel and cut the potatoes into thick pieces. Boil them in boiling water with salt for 20 minutes or until very soft. When they are ready, pass them through a sieve.
-After cooked, place them in a bowl and mash with a fork or masher while they are still hot to make a creamy purée without lumps (temperature is the key to a good purée).
-Add hot milk or cream, butter, salt, pepper and nutmeg. Beat until you get the desired quality without lumps and creaminess.
– You can add various ingredients to the puree, such as green onions, mushrooms, cheese or bacon, and thus make very interesting and funny versions.