Por
Master Receita Solta
"Crispy fried chicken is based on chicken breast strips marinated in whole milk, beaten egg, garlic powder, and paprika. The milk acts by breaking the rigidity of the bird's muscle fibers, while the egg creates the adhesive binding for the dry coating of seasoned wheat flour. When passing through flour and deep-frying in hot oil, the crust expands into dry, golden flakes that seal the internal juiciness of the meat. It is a substantial and crispy preparation for four meals."
- Marinate the chicken strips in the milk and egg mixture for 15 minutes to hydrate and season the meat. - Bread by pressing the seasoned wheat flour well into each strip to form a thick and adherent crust. - Fry in abundant oil at 175°C for 4 to 6 minutes until the strips are golden and cooked in the center.
In a bowl, mix the milk, egg, garlic powder, paprika, salt, and pepper.
Add the chicken strips to the mixture and let marinate for at least 15 minutes.
Meanwhile, heat the oil in a deep pot over medium heat.
On a plate, place the wheat flour and season with salt and pepper.
Remove the chicken from the marinade and coat each strip in flour, covering well.
When the oil is hot, fry the chicken strips until they are golden and crispy.
Remove the fried chicken and place on a plate lined with paper towels to absorb excess oil.
Repeat the process until all the strips are fried.
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- Spicy fried chicken: add a teaspoon of cayenne pepper powder to the seasoned wheat flour. - Crust with starch: mix half a cup of cornstarch into the wheat flour to make the batter even lighter and crispier. - Chicken with herbs: Add a tablespoon of dried oregano and dried thyme to the flour mixture.
- Chicken breast can be replaced with boneless thigh strips, which tolerate more heat and are juicier. - Regular milk with egg can be replaced by natural yogurt diluted in water or buttermilk (homemade buttermilk). - Sweet paprika can be replaced by smoked or spicy paprika to give toasted notes to the breading.
Keep in a container lined with paper towel in the refrigerator for up to 2 days. Reheat in an oven at 200°C for 10 minutes or in the air fryer for 5 minutes to reactivate the external crispiness.
Freeze the raw breaded strips uncovered for 2 hours and pack in bags for up to 60 days at -18°C. Fry directly frozen in oil at 170°C for about 7 minutes.
Serve with barbecue sauce, mayonnaise seasoned with garlic and herbs, or sweet and sour honey mustard sauce. Crispy french fries or creamy mashed potatoes with butter complete the meal.
The crust peels off when the meat is too moist or when the flour is not pressed well. Make sure the egg in the marinade acts as a binder and press the flour with your hands when breading.
The oil should be between 170°C and 175°C. If it is below that, the flour absorbs fat and becomes soggy; if it is too hot (above 190°C), the crust burns before the meat cooks inside.
Yes. Brush or spray vegetable oil over all the breaded strips and bake in the air fryer at 190°C for about 12 to 15 minutes, turning halfway through to brown evenly.
The lactic acid and calcium in the milk soften the proteins in the chicken breast, preventing it from drying out in the heat of frying, while the egg yolk and white create the adhesive film of the crust.
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