Chicken fillets in appetizing breading with sauce
Method of preparation
Dry the chicken fillet well with kitchen paper and cut into oblong fillets of approximately the same thickness. This way the chicken fillets in an appetizing breading are fried evenly and remain juicy on the inside. If there are thicker pieces, they can be lightly pressed with the palm of your hand or carefully thinned.
In a bowl, mix the flour, salt, black pepper, paprika, and garlic powder. In a separate bowl, beat the eggs until smooth. Pour the breadcrumbs into a third bowl. Arranging the three bowls makes it easier to coat and helps the breading become thick, golden, and crispy.
Each chicken fillet is first rolled in the seasoned flour, then dipped in the eggs and finally coated well with breadcrumbs. The breading is pressed lightly with your fingers to adhere firmly.
The finished fillets are left for 5 minutes on a board or plate to firm up the coating before frying.
Heat the oil in a deep frying pan over medium heat. For a good crispy breading, the oil should be hot but not smoking. Fry the chicken fillets in batches for 3-4 minutes on each side, about 6-8 minutes total depending on thickness. Do not overcrowd the pan, as the temperature will drop and the breading will absorb more oil.
Remove the finished breaded chicken fillets to kitchen paper. They are ready when they are deep golden on the outside and the meat inside is white, juicy and without any pink areas. If in doubt, the thickest piece can be cut to check.
For the creamy sauce, mix the mayonnaise with the mustard, finely chopped pickles and lemon juice. Serve the ketchup separately in a small bowl. This creates a classic combination of sweet and sour tomato sauce and a thicker milk sauce, which go great with the crispy breading.
The chicken fillets are served immediately while they are warm and crispy. They can be served as a main course with french fries, a fresh salad, or as an appetizer for guests.
If they are left over, they can be stored in a covered container in the refrigerator for up to 2 days and are best reheated in the oven for 8-10 minutes at 180 degrees to regain some of their crispiness.
For more crispy chicken delights, try the golden Parmesan Chicken Flakes and the juicy breaded chicken roulades for a delicious variety at home.
