Crispy Chicken Schnitzel Recipe | Easy and Juicy Every Time!

Описание: Make crispy, golden Chicken Schnitzel at home with this easy recipe! Perfectly seasoned, breaded, and fried to perfection. Watch now and try it yourself!

About:
Enjoy this crispy and golden Chicken Schnitzel with a simple homemade recipe. Made with seasoned chicken breast, coated in a flavorful breadcrumb mixture, and fried to perfection for a crunchy exterior and juicy interior. It’s a perfect meal for both lunch and dinner. Serve it with your favorite sides like mashed potatoes, pasta, or salads for a complete and satisfying meal.

Find Written Recipe at https://yellowchilis.com/chicken-schn...

Ingredients:
For Seasoning Chicken
4 pieces boneless chicken breast, thinly sliced
Black pepper powder, to taste
½ tsp paprika
Salt, to taste

For Egg Mixture
2 eggs
Salt, to taste
Black pepper, to taste

For the Breading mixture

1 cup all-purpose flour
½ tsp garlic powder
½ tsp black pepper powder
½ tsp salt
1 cup panko bread crumbs (use more if using larger breasts)
½ tsp dried parsley

Other Ingredients
1 cup oil, or enough for frying

What to expect?
0:00 Introduction
0:12 Season Chicken Breast
0:53 Prep Breading Mixture
2:01 Bread Chicken Breast
2:32 Fry Chicken Breast
2:55 Final Output

Recipe Notes:

Pound or Thinly Slice the Chicken: For the juiciest Chicken Schnitzel, I recommend either thinly slicing the chicken breast or pounding it with a meat mallet to an even thickness. This helps the chicken cook more evenly and gives you a tender result. Pounding also breaks down the muscle fibers, which makes the chicken extra juicy and flavorful.

Brine the Chicken: While I haven’t brined my chicken in this recipe, you can definitely do it for extra juiciness and tenderness. Just soak the chicken breast in saltwater for at least 30 minutes before seasoning. After soaking, make sure to pat the chicken dry with paper towels. This helps the chicken stay juicy while frying and keeps it tender, even after it’s cooked.

Check Oil Temperature: It’s really important to get the oil temperature right for a perfect Chicken Schnitzel. The oil should be around 350°F (175°C). If it’s too hot, the coating will burn before the chicken cooks through. If it’s too cold, the schnitzel will soak up too much oil and turn greasy. You can use a kitchen thermometer, or drop a small piece of bread into the oil—it should brown in about 60 seconds if the oil is ready.

Fry in Batches: It might be tempting to fry all your schnitzels at once, but it’s best to fry them in batches. Overcrowding the pan can lower the oil temperature, which means the schnitzels won’t cook evenly and won’t get that crispy, golden crust. They might also stick together. Give each piece enough space to cook properly and crisp up nicely.

Rest the Breaded Chicken Before Frying:After breading, let the chicken sit for about 10–15 minutes before frying. This helps the coating stick better and prevents it from falling off while cooking.
Use Paper Towels Between Layers: If you're frying multiple schnitzels, place them on a wire rack or a plate lined with paper towels. You can also layer them with more paper towels in between. This helps absorb excess oil and keeps the coating from turning soggy while you finish the rest.

Add a Bit of Cornstarch (Optional): Mixing a small amount of cornstarch into the flour can help the coating stick better and crisp up even more. It’s optional but helpful if you're frying larger batches.

Customize the Seasoning: Even though I’ve kept the seasoning simple, you can easily make it your own. Add a pinch of cayenne for heat, or try fresh herbs like thyme or oregano for a more earthy flavor. You can also swap garlic powder for onion powder, or mix some grated Parmesan into the breadcrumbs for extra flavor. Don’t be afraid to adjust it based on what you enjoy!

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