Crispy breaded chicken with puffed rice
Votes: 2
Time: 2 hours.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This oven-fried chicken recipe turns out just as delicious and crispy as deep-fried chicken, only much healthier. The chicken pieces are pre-marinated in cucumber marinade. It doesn't need any additional flavor; the flavor is already balanced and will tenderize the meat perfectly and infuse it with its spiciness. For a truly crispy chicken crust, prepare a breading of crushed puffed rice and thick Japanese panko breadcrumbs, pre-fried in a pan with garlic powder and dried dill. Dip the chicken in a mixture of beaten eggs and mustard, coat it in the breading, and bake in the oven until done.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg of bone-in, skinless chicken pieces (cut the breasts in half crosswise)
- 2 cups cucumber marinade (from a 900g jar) pickled cucumbers)
- 2 large eggs
- 1 tbsp Dijon mustard
- 2 cups puffed rice snacks (squares)
- 0.5 cups vegetable oil
- 1 tbsp. panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon celery seeds
- 1 tsp. dried dill
- Ranch sauce, for serving
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Recipes with similar ingredients: chicken breasts, puffed rice, panko breadcrumbs, garlic powder, celery seeds, dill, ranch sauce
Cooking the dish according to the recipe:
- Place the chicken in a large zip-lock plastic bag placed in a baking dish. Add the marinade to the bag. Seal the bag and gently massage the chicken. Refrigerate for 1-2 hours.
- Meanwhile, in a medium bowl, beat the eggs with the mustard. In a food processor, puree the puffed rice until it resembles fine crumbs. In a medium skillet, heat 1/4 cup vegetable oil over medium heat. Add the oats, breadcrumbs, 3/4 teaspoon salt, and a pinch of black pepper. Cook, stirring frequently, until the breadcrumbs are deep golden brown, 6-8 minutes. Transfer to a medium bowl and toss with the garlic powder and dill. Let cool to room temperature.
- Place a rimmed baking sheet on the lowest rack of the oven and preheat the oven to 425°F (220°C). Remove the chicken from the marinade and pat dry with paper towels. Working with one piece at a time, dip the chicken in the egg mixture, letting any excess drip back into the bowl, then coat it in the breadcrumb mixture, pressing it with your hands to adhere it to the chicken.
- Remove the hot baking sheet from the oven and brush it with the remaining 1/4 cup vegetable oil. Arrange the chicken on the baking sheet and roast until golden brown and an instant-read thermometer inserted into the breasts registers 165°F (71°C) or the thighs register 175°F (77°C), 30 to 35 minutes. Serve with ranch sauce.
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