Say adieu to dry, bland wimp breasts ! These fillets are juicy and fully of flavor on the inside and encrusted in a mouth-watering, crisp outside. Serve them with mashed potatoes and veggies or slice them into strips for a salad or pasta cup of tea. There are endless ways to enjoy these flavorful fillets .
What’s the
Difference Between Chicken Breast and Fillet?
The fillet is the skinless, boneless, meaty part of the chicken breast cut into thin pieces. You can either buy fillets or cut them off yourself.
Ingredient and Substitutes
- Chicken Breasts: Cut them half lengthwise and brine in saltwater. Look for fillets or skinless, boneless chicken breasts. You can also use chicken thighs for this recipe.
- Egg: You’ll need an egg wash for breading the chicken for best results. Alternatively, you may marinate the chicken in buttermilk or before breading.
- Oil: You can use olive oil or vegetable oil.
- Lemon Juice: Freshly squeezed lemon juice is always best, but you can also sub bottled lemon or lime juice.
- Minced Garlic: Use fresh garlic for the best result.
- Salt and Pepper: For seasoning.
- Panko Breadcrumbs: I recommend Panko breadcrumbs for the best crunchy texture, but go ahead and use whichever breadcrumbs you have.
- Paprika: Paprika adds flavor and color to your crispy coating.
- Onion Powder: It adds an extra layer of flavor to the breading.
- Parmesan Cheese: It’s the best to use freshly grated Parmigiano-Reggiano, but pre-grated parmesan powder is just fine for this recipe.
How to Make Crispy Chicken Breast Fillets
Step 1: Brine chicken fillets
- Cut chicken into halves lengthwise.
- Combine water and salt in a large bowl. Then add the chicken fillets and let them sit in the saltwater to brine for at least 15 minutes.
step 2 : Breading
- In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.
- In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.
- Add chicken fillets into the egg mixture
- Then dredge the chicken in the breadcrumb mixture.
dance step 3 : Bake the chicken
- Preheat oven to 425°F. Arrange chicken fillets on the baking sheet.
- Bake for 8 minutes. Flip and bake for additional 5-10 minutes or until cooked through. (Optional: broil in the last 2 minutes for a golden crispy coating.
Pro Tips for the
Best Tender and Juicy Chicken Fillet
- Brine before baking: Brining is the secret to the most tender chicken fillets. Add ¼ cup salt to one quart of water. If you wish, you may add herbs such as thyme and bay leaves or slices of lemon.
- Bake at a high temperature: You will be baking the chicken at a high temperature of 425 ºF. The outside of the chicken cooks quickly, providing a crispy seal to keep the juices in.
- Avoid overcooking: Use a cooking thermometer to check whether the meat reaches an internal temperature of 165 ºF. Avoid poking the fillets too much, as this will release the juices.
- Allow the chicken to rest before serving: This process will “lock-in” the juices. By cutting the chicken while it’s still too hot, you’ll be releasing all the juicy goodness.
Secrets to a
Crunchy and Crispy Coating
For an extra crunchy coat, desegregate in some oppress cornflakes with the Panko breadcrumb. Though early kinds of breadcrumbs may be used, Panko breadcrumb will give you the crispiest application .
Pro tip : Use an oil spray to apply a light spray of olive petroleum to your coated wimp before putting it in the oven .
How Long Do You Cook Chicken Fillets?
As these chicken fillets are a lot thinner than regular chicken breasts, a total of 13-18 minutes will cook the fillets on both sides. As an optional step for supernumerary brittleness, the fillets may be broiled for an extra 2-3 minutes. Avoid overcooking the chicken, or it will get dry .
What Side Dishes
to Serve with Chicken Breast Fillet?
You can enjoy crisp parmesan chicken fillets in sol many ways ! For a healthy option, serve with a salad or ridicule vegetables. For more hearty meals, serve with potatoes, macintosh and cheese, or in your favored pasta cup of tea. This crisp chicken is besides amazing in sandwiches .
If You Like This Recipe Try These Out
I hope you like this recipe. If you try it, please comment below and let me know how your Chicken Fillets turn out !
Best Crispy Chicken Breast Fillet Recipe
Crispy and crunchy Oven Baked Chicken Fillets are life-changing! Chicken breast fillets are soaked in lemon garlic flavors and then coated with a golden parmesan panko crumb. No mess, no flour needed, no deep-frying! This restaurant-quality recipe is so easy to make and popular with kids and adults!
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Prep Time:
15
minutes
Cook Time:
15
minutes
Brining Time:
20
minutes
Total Time:
50
minutes
Servings:
4
Calories:
301
kcal
Ingredients
-
▢
1 ½ pound boneless skinless wimp breast cut half lengthways and brined in seawater, see instructions below
-
▢
1 egg
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▢
2 tablespoons olive oil
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▢
2 tablespoons gamboge juice
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▢
1 tablespoon minced garlic
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▢
3/4 teaspoon kosher salt or to taste, if you use regular table salt, you ‘ll need 1/2 teaspoon
-
▢
1/2 teaspoon newly ground black pepper
-
▢
1 cup Panko breadcrumb
-
▢
1 teaspoon paprika
-
▢
1 teaspoon onion powder
-
▢
Read more: Crab Fried Rice
1/4 cup newly grated parmesan cheese
-
▢
optional oil spray
-
▢
optional chopped parsley for garnish
Instructions
-
Brine chicken fillets: Fill a large bowl with 1 quart of water and 1/4 cup of kosher salt. Stir to combine and the salt is absorbed. Add the chicken fillets and let them sit in the saltwater to brine for at least 15 minutes. (If your plan to brine for more than 30 minutes, you’ll need to store the bowl in the refrigerator. Don’t brine for more than 6 hours.)
-
Heat the oven: Preheat oven to 425°F, and line a baking sheet with parchment paper. Set aside.
-
Breading: In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.
- In another stadium, add breadcrumbs, paprika, onion powderize, and parmesan cheese .
-
Remove chicken fillets from the brine and rinse with water. Then pat dry with paper towels.
-
Add chicken fillets into the egg mixture, shake off the excess.
-
Dredge the chicken in the breadcrumb mixture. Make sure to coat evenly, and lightly press the coating onto the chicken. (Optional: spray with oil spray for an extra crunchy texture.)
-
Bake the chicken: Arrange chicken fillets on the baking sheet.
-
Bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through. (Optional: broil in the last 2 minutes for a golden crispy coating.)
Equipment
Large Stockpot
Baking Sheet
Mixing Bowl
Instant Read Thermometer
Notes
- Don’t skip the brining process as it’s the secret to the most tender chicken fillets.
- Remove the chicken when the meat reaches an internal temperature of 165 ºF. Avoid poking the fillets too much, as this will release the juices.
- Allow the chicken to rest and cool before serving to “lock-in” the juices.
Nutrition
Calories:
301
kcal
|
Carbohydrates:
13
g
|
Protein:
30
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
119
mg
|
Sodium:
790
mg
|
Potassium:
508
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
396
IU
|
Vitamin C:
5
mg
|
Calcium:
117
mg
|
Iron:
2
mg
Read more: Garlic Roasted Radishes
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