How To Make Chicken Fillet
How To Make Chicken Fillet with chicken breasts, buttermilk, eggs, paprika, garlic powder, onion powder, cayenne, panko breadcrumbs, Parmesan, and oil.
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Servings: 4 people
Ingredients
Chicken
- 8 chicken fillets or 4 chicken breasts sliced horizontally into fillets
- 1/2 c cooking oil
Marinade
- 1 c buttermilk
- 2 eggs
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper or to taste
- 1 tsp fine sea salt or kosher salt
- 1/2 tsp ground black pepper
Breading
- 1 3/4 c panko breadcrumbs
- 1/4 c freshly grated Parmesan
- 1 tsp sweet paprika
Instructions
Prepare the chicken, if needed.
- If using whole chicken breasts, place a kitchen towel under a large cutting board to prevent slipping. Lay one boneless, skinless chicken breast on the cutting board.
Slice the chicken breasts.
- Place one hand flat on top of the chicken breast. Using a sharp knife, slice horizontally through the middle of the breast to create two thinner fillets.
Finish separating the fillets.
- Open the chicken breast and complete the cut if necessary. Repeat with the remaining chicken breasts. Each breast should yield two fillets of even thickness.
Prepare the marinade.
- In a shallow dish, whisk together the buttermilk, eggs, sweet paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly combined.
Marinate the chicken.
- Add the chicken fillets to the marinade and turn them to coat completely. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 4 to 5 hours.
Bring the chicken to room temperature.
- Remove the marinated chicken from the refrigerator and allow it to sit at room temperature for 45 to 60 minutes before frying.
Prepare the breading.
- In a large shallow bowl, combine the panko breadcrumbs, freshly grated Parmesan, and sweet paprika. Stir until evenly mixed.
Bread the chicken fillets.
- Lift one chicken fillet from the marinade and allow the excess marinade to drip back into the dish. Dredge the fillet in the breadcrumb mixture, pressing lightly so the breading adheres. Repeat with the remaining fillets.
Heat the oil.
- Heat the cooking oil in a large skillet to approximately 350°F.
Fry the chicken.
- Carefully lower a few chicken fillets into the hot oil using tongs. Do not overcrowd the pan.
Cook until golden and done.
- Fry each fillet for 4 to 5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F when measured with a meat thermometer.
Drain the chicken.
- Transfer the cooked chicken fillets to a large plate lined with paper towels to absorb excess oil.
Serve.
- Serve the chicken fillets warm while the coating is crisp.
Notes
To make this How To Make Chicken Fillet recipe gluten free, replace the panko breadcrumbs with certified gluten-free panko breadcrumbs. Verify that the buttermilk, Parmesan, spices, eggs, and cooking oil are labeled gluten free. Use clean bowls, utensils, tongs, cutting boards, and frying equipment to prevent cross-contact with gluten-containing ingredients.