by Chef's Classics
INGREDIENTS:
½ kilo skinless and boneless chicken breasts, cut into strips
1 cup fresh milk
½ tsp salt
½ tsp pepper
½ tsp garlic powder
For the breading:
2 eggs
1 cup all-purpose flour
1 cup bread crumbs
½ tsp cayenne pepper (optional)
½ tsp salt
½ tsp pepper
Oil for deep frying
For the sauce:
1 cup cream
2 tbsp lime juice
1 tsp wansoy, chopped
1 clove garlic, minced
Salt and pepper to taste
INSTRUCTIONS:
1. For the sauce, combine cream, lime juice, wansoy and garlic in a bowl. Season with salt and pepper. Then, set aside.
2. In a bowl, soak the chicken in milk with salt and pepper to taste. Refrigerate for two to four hours.
3. Prepare 3 bowls for the breading. Combine the flour, cayenne pepper and garlic powder in the first bowl.
4. Place the eggs in a second bowl and the breadcrumbs in the third bowl.
5. Drain the chicken strips and dredge in the flour mixture.
6. Dip in the eggs and coat with bread crumbs.
7. In a Chef’s Classics Fennel Deep Frypan, fry the chicken over medium heat until golden brown.
8. Transfer to a plate with paper towel to drain excess oil.
9. Don’t forget to serve with the dipping sauce.
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