Here, I’ll show you the secret of getting extra crispy pieces of chicken in the oven. This chicken mixed with bread is easy to make, full of flavor, and is the best finger food!
There’s nothing better than crispy meat broth, it’s delicious and enhanced with your favorite sauce. Ah, actually, not long before I brought fried chicken tenders. It is understood that frying is not suitable for everyone, so I think I want to see if I can get the same tasty and crunchy look and the same chicken as when baking in the oven.
Spoiler Warning – Answer Yes.
Before we get dirty, we are all on the same page:
What is soft chicken meat is actually a piece of meat under the breast. You know, it’s annoying when you try to close your breasts. As the name suggests, it is softer than the breast itself.
Crispy soft roasted chicken
Unlike fried chicken meat that is only sprinkled on flour, for soft roasted chicken, breadcrumbs are spread over the bread.
Travel Path Tip 1 – Be sure to use Panko Bread Crumbs. This is a Japanese bread crumb, because the bread crumb itself is very large and very suitable for soft chicken. Larger crumbs = crisp! You will find Panko
breadcrumbs in most supermarkets, most likely in parts of Asia.
Bread Crumb Tip # 2- Bake bread crumbs before spreading bread! When grinding chicken, it releases a little water. If the crumbs are too soft, they will only absorb moisture and are slightly more tender than crunchy.
You can sprinkle a little oil on breadcrumbs and then bake, but I prefer fried butter. Melt the butter in a saucepan over medium heat, stir in breadcrumbs and fry until golden brown. The ratio of 1 tablespoon of butter with one cup of crust is very good. Despite the temptations, the butter is longer and the crumbs become too oily / moist.
Getting parmesan cheese is not only the taste of soft chicken meat, but also the next secret to getting extra crispy soft chicken meat.
If you are a regular reader, you will know that I use Parmesan in almost all aspects. Yes, this is no exception. By mixing parmesan bread with breadcrumbs, you can not only grow delicious salt, but also bind parmesan bread crumbs together. To apply thin skin, you need 3 bowls:
No. 1 bowl flour + half seasoning
The pan contains 2 eggs + milk
3 bowls of toast + two parmesan + half seasoning
How to make soft chicken bread (quick summary)
Prepare a bowl, then place the chicken at room temperature.
Cover with flour, eggs and breadcrumbs.
Place it on a baking sheet, if available, and preferably on a grill.
From there even crispy golden cakes! Next, I want to put the sample on a cooling rack for a few minutes so that the final steam can be emitted. This will allow them to finish finishing.
Should I use Parmesan?
With or without Palma, I have been thoroughly tested. Parmesan adds salinity and helps to defeat the crunch, but if you don’t have it, then you won’t break the deal.
What season did you use?
For me, this is a successful mixture: chili powder, onion powder, garlic powder, chili, black pepper and salt.
Can I use chicken breast instead of lean meat?
you can do it! You can get about 5-6 “tenders” from one breast.
We finally arrived! Extra crispy chicken is yours. Finally:
Barbecue tips are soft and crispy
Use Panko breadcrumbs.
Bake breadcrumbs before baking.
Use parmesan cheese in breadcrumbs.
Don’t cook chicken directly from the refrigerator (it will penetrate the cold chicken and release lots of water).
Here, I’ll show you the secret of getting extra crispy pieces of chicken in the oven. This chicken mixed with bread is easy to make, full of flavor, and is the best finger food! There are around 16 tenders (depending on size), so the service is around 4 people.
Dissolve 1 tablespoon of butter in a skillet over medium heat, then add 1.25 cups / 75 g of breadcrumbs from Panko and stir. Continue frying for 5 minutes or more until the light golden crumbs. Remove from fire.
Preheat the oven to 200c / 390f.
In a small bowl, mix 1 teaspoon of pepper and salt, 1/4 teaspoon of onion powder, garlic powder, black pepper powder and 1/8 teaspoon of sweet pepper (or spices).
Align 3 large containers. In the first bowl, mix 1 teaspoon of seasoning with 1 cup / 3 cups / 70 grams of flour. Second, mix the beaten eggs with two tablespoons of milk. In the third group,
breadcrumbs were mixed with 1 ounce / 30 g of parmesan and the remaining spice mixture.
Dip the soft meat first in flour, then in eggs, and finally in breadcrumbs, making sure each stage (especially the last stage) is really full of butter.
Leave space on the bread tray (it is important not to soften it) (preferably on a wire rack, if any), sprinkle with oil, then put it in the oven for 20 minutes, or until the media turns gold, becoming crisp and hot. . Stop warming up if you see it start burning.
Place it on the cooling rack for a few minutes to allow all the steam to come out and be brittle. Serve with your favorite sauce!
A) Smooth chicken is actually a piece of meat under the breast. I found it softer than the breast itself, so if you can get thinner chicken rolls. However, thin chicken breast works well. Breasts must be 5-6 “soft.”
B) Panko Bread Crumbs – These are Japanese breadcrumbs, and because they are good and thick (eg additional brittle), they work perfectly. You will find it in most supermarkets / grocery stores, maybe in some parts of Asia.
C) Parmesan Cheese – I have tested tenders with and without Parmesan. I have found that Parmesan adds extra flavor and a little extra flour, but if you don’t, that’s no big deal. Without them, they look great too.
D) Dips-I was made with Sweet Chilli Mayo, but please check other Dip Dips for further inspiration
E) Parmesan cheese that assumes calories, the whole recipe is divided into 4 without seasonings