Crispy chicken strips in the oven
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 253, total fat 5 G., saturated fats 2 G., proteins 31 G., carbohydrates 19 G., fiber 2 G., cholesterol 82 mg, sodium 405 mg, sugar 3 G.
Calories 253, total fat 5 G., saturated fats 2 G., proteins 31 G., carbohydrates 19 G., fiber 2 G., cholesterol 82 mg, sodium 405 mg, sugar 3 G.
If you love fried chicken in a super-crispy breading, you'll definitely love this option: it's baked in the oven, but it's just as delicious as deep-fried. With minimal fat, it delivers maximum flavor! Chicken breast pieces are soaked in a mixture of buttermilk and hot sauce, then coated in breadcrumbs mixed with Parmesan and spices, and baked until richly golden. Japanese panko breadcrumbs work best for this recipe; they're large and fluffy, creating a wonderful crust. Serve the chicken with a squeeze of lemon juice.
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:
- 4 skinless, boneless chicken breasts, cut in half
- 1 cup of sour milk or kefir
- 1 tbsp hot sauce
- 1.5 cups multigrain breadcrumbs
- 3 tbsp. l. grated parmesan
- 1 lemon, quartered + 1 tbsp lemon zest
- 1 teaspoon red pepper flakes
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Recipes with similar ingredients: chicken breasts, sour milk, kefir, hot sauce, breadcrumbs, Parmesan cheese, lemon, red pepper flakes
Cooking the dish according to the recipe:
- Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and toss it in the buttermilk and hot sauce mixture.
- In a shallow bowl, combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes, and a pinch each of salt and black pepper. Remove the chicken from the liquid, let any excess drip back, and dredge in the breadcrumb mixture to coat evenly on all sides.
- Place chicken pieces on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
- Preheat oven to 200°C and roast the chicken until cooked through, 20-25 minutes. Divide the chicken among four plates and drizzle with lemon juice.
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