Baked crispy breaded chicken fillets: easy recipe for not having to fry
Breaded chicken fillets are a classic of home cooking that almost everyone associates with childhood memories; in my house at least they were -and are- one of my mother's favorite resources to solve lunches and dinners for a couple of days. Crispy chicken lovers can also enjoy it with baked recipes like this, saving us frying.
Frying is lazy and even more so when there are batters in between. You have to have some experience and skill to achieve a healthy and crispy frying, which does not turn the kitchen into chaos and the chicken into a fat sponge. So I like to use the oven; It may not come out exactly the same as fried, but the result is more than satisfactory.
The thickness of the fillets will determine the end point of the meat. If we like them very crisp, better bet on a finer cut; but if we want a juicier meat to wait for us to bite into that crispy layer, it is preferable to leave the fillet somewhat thicker, although later we will soften it a little by hitting it with a meat hammer.
The pre-marinade assures us a chicken with much more flavor that will also help maintain the coating of the batter. If you find special breadcrumb mixes for crispy batters, you can use it instead of panko; although I prefer to avoid them because they usually add a lot of salt, sometimes sugars, powdered milk or poor quality fats.
IngredientsFor 4 people
- Chicken breast fillets 700 g
- Egg 2
- Milk 200 ml
- Dijon mustard 10 ml
- Sweet or spicy paprika, 1 teaspoon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon granulated garlic
- Panko or thick breadcrumbs 150 g
- Roasted cornflakes, unsweetened, 2-3 tablespoons, crushed
- 2 Tbsp mashed potato flakes (optional)
- 1 teaspoon dried oregano
- Ground black pepper
How to make crispy baked chickenDifficulty: medium
- Total time 30 m
- Elaboration 10 m
- Cooking 20 m
- Repose 2 h
To make them much crispier, if the fillets are thick, we can put them in a freezer bag and tap them lightly on a board with a meat hammer or a mortar hammer, taking care not to break the pieces.
Beat the eggs in a large, deep bowl with a fork; add milk, mustard, paprika, cumin, garlic, and lightly season. Beat until you have a homogeneous mixture and introduce the chicken, stirring so that it is well covered. Cover with film and leave in the fridge for at least an hour, better two.
Preheat the oven to 200ºC and prepare a large tray, with oil-coated foil or aluminum foil. Mix the rest of the ingredients in another plate or source to form a homogeneous batter. Remove the chicken, allowing the liquid to drain slightly but without drying it, and coat each piece by pressing hard on the coating.
Place each piece on the tray and bake for about 20 minutes. Rotate each fillet with tweezers, taking care not to burn, after 15 minutes. We can give a gratin blow by raising the tray in the last minutes, so that it browns more.