If you're tired of always preparing the same dishes at home, here's one of those recipes that are perfect for breaking the routine. We'll prepare a delightful breaded chicken accompanied by a tangy sauce. This dish will become an instant favorite for anyone who tries it. The best part is that these recipes are straightforward, quick, and highly versatile.
The fact is, breaded chicken is perfect for kids and adults alike. It's a must-try for those who love a change from their everyday meals. If you're in a rush, you can order chicken for delivery and only worry about cooking some veggies.
There's nothing like surprising our loved ones. Plus, this chicken recipe is also excellent for those family or friend gatherings where you're in charge of cooking. It's the solution for a tasty meal with a short prep time and lots of moments to enjoy eating. The sauce is also straightforward and healthy, so I highly recommend it.
The following recipe was one I made a few months ago during a culinary exam. I had various ingredients in the fridge, so I decided to go with this combo. Thankfully, it turned out great. So, if you're still unsure about what to prepare for lunch or dinner, dare to make this dish. The blend of flavors and textures will surely impress. I assure you, you'll want to make it more often. Let's get cooking!
Can other chicken cuts be used in this recipe?
Although the original recipe uses chicken breasts, you can also use boneless, skinless thighs or drumsticks. Remember to adjust the cooking time based on the size and thickness of the chicken cut you select.
Is it possible to make a gluten-free version of the breaded chicken?
Absolutely. For gluten-free breaded chicken, replace wheat flour with rice or chickpea flour, and use crushed unsweetened cornflakes or gluten-free breadcrumbs.
How to store and reheat this dish?
Store the breaded chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 350°F (180°C) for 10-15 minutes until it's crispy again.
Can the tangy sauce be made using other jams?
Yes, peach jam can be substituted with pineapple, mango, or even strawberry jam. Each jam will offer a unique and delightful touch to the sauce.
What alternatives exist for flake chili pepper in the tangy sauce?
If you can't find flake chili pepper or want a less spicy option, use cayenne pepper powder or a bit of hot sauce, adjusting the amount to your preference.
Handy Tips for Preparation
- Ensure the chicken breasts are well dried before breading.
- The flour, egg, and breadcrumbs will adhere more effectively.
- Avoid placing the chicken pieces too close on the baking tray as it might prevent them from cooking evenly and becoming as crispy as desired.
If you choose to fry the chicken in oil, use a generous amount and fry over medium heat to ensure the breading doesn't burn before the chicken is fully cooked.
Common Mistakes
- Not seasoning each layer of the breading appropriately. For a tasty chicken, it's crucial to season the flour, egg, and breadcrumbs separately.
- Not preheating the oven before baking the chicken. Without preheating, the chicken might not achieve the desired golden and crispy texture.
- Preparing a tangy sauce that's too sweet or too sour. Ensure you balance the flavors in the sauce by adjusting the jam, vinegar, and panela amounts according to your personal preferences.
I recommend pairing these breaded chicken breasts with arepas, stewed potatoes, or Russian salad.
📖 Recipe
Ingredients
- 2 boneless chicken breasts
- 1 cup breadcrumbs
- 2 eggs
- ½ cup wheat flour
- Salt and pepper to taste
- ½ teaspoon oregano
- 1 teaspoon paprika
- 1 cup peach jam
- ½ cup vinegar
- 100 g panela (sugarcane sweetener)
- 100 g water
- 200 g cream
- 1 tablespoon flake chili pepper
Instructions
- Preheat the oven to 350°F (180°C). (You can also fry it in oil.)
- On a baking tray, place parchment paper.
- Either leave the chicken breasts whole or cut them into strips, neither too thick nor too thin.
- On one plate, place the flour. On another, the beaten eggs seasoned with salt and pepper. On a third, mix breadcrumbs with salt, pepper, oregano, and paprika.
- Dip each chicken piece first in the flour, then in the egg, and lastly coat it with the breadcrumb mixture.
- Arrange the chicken on the tray. Once ready, bake for 20 minutes or, if preferred, fry in oil.
- Meanwhile, prepare the sauce. In a pot, add equal parts of panela and water. Heat until a syrup forms.
- Remove from heat, add the jam, vinegar, and chili flakes. Mix well, transfer to a container, and wait for it to cool completely.
- Separately, whip the cream slightly and combine with the previous mixture to achieve the tangy sauce. And voila!
- Serve the chicken with the sauce on the side.
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