Best Egyptian Chicken Panne Breaded Fried Chicken Breasts Recipes

BREADED FRIED CHICKEN

Steps:

• Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
• Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.

EGYPTIAN CHICKEN PANNE (BREADED FRIED CHICKEN BREASTS)

Steps:

• Take and slice your chicken breasts into thinner slices. (Using a sharp knife, and holding one hand on top of breast, slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.).
• Put slices into glass mixing bowl or dish.
• Squeeze the juice of lemon onto chicken slices.
• Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
• Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.
• When ready to fry, take a slice and dip into bowl filled with bread crumbs. Do this until all chicken is breaded, setting each slice on a plate. (I sometimes bread ahead of time, putting breaded slices into refrigerator until ready to fry, seems the coating stays alittle better this way.).
• Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.
• Fry until golden brown on each side.

TENDER PAN-FRIED CHICKEN BREASTS

Steps:

• Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

FRIED CHICKEN BREAST WITHOUT BREADING

Steps:

• Slice chicken breasts into strips or flat rounds, whichever you like.
• Sprinkle all seasonings over one side of the chicken lightly, then flip and sprinkle the other side.
• In a large frying pan, pour in just enough vegetable oil to coat the bottom. Heat the vegetable oil until good and hot.
• Turn the heat to medium. Add chicken and cook for 3 minutes on one side then flip.
• Turn heat to low and cover. Continue to cook for 5-10 minutes until the chicken is done.