How To Make Chicken Fillet
Learn how to make chicken fillet with this simple yet delicious recipe. Marinated in buttermilk, coated in a crispy panko crust, and cooked to golden perfection, this dish is flavorful, juicy, and perfect for any meal.
6 Servings
Ingredients
For the Chicken Fillet:
- 1 ½ lbs 675 g skinless, boneless chicken breasts, cut into ¼-inch (½ cm) thick strips
- 1 cup 250 ml buttermilk
For the Breading:
- ½ cup 125 ml unbleached all-purpose flour
- 1 tablespoon 15 ml chili powder
- ½ teaspoon 2.5 ml garlic powder
- ½ teaspoon 2.5 ml salt
- ¼ teaspoon 1.25 ml black pepper
- 3 large eggs lightly beaten
- 2 ½ cups 625 ml panko breadcrumbs
- 3 tablespoons 45 ml olive oil or canola oil
Instructions
Marinate the Chicken
- In a mixing bowl, combine the chicken strips with the buttermilk, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for optimal tenderness and flavor.
Prepare the Breading Stations
- Prepare three separate bowls for the breading process:Flour Mixture: In the first bowl, mix the all-purpose flour, chili powder, garlic powder, salt, and black pepper.Egg Wash: In the second bowl, beat the eggs until smooth.Breadcrumb Coating: Place the panko breadcrumbs in the third bowl.
Coat the Chicken Fillets
- Remove the marinated chicken from the refrigerator and allow any excess buttermilk to drip off. Proceed with the breading process as follows:
- Dredge each chicken strip in the flour mixture, ensuring an even coat.
- Dip the floured chicken strip into the beaten eggs, allowing any excess to drip off.
- Coat the strip thoroughly in panko breadcrumbs, pressing gently to ensure adhesion.
- Repeat the process until all chicken fillets are breaded.
Freezing (Optional for Meal Prep)
- For storage and convenience, the breaded fillets can be frozen before cooking. Arrange the coated chicken fillets on a parchment-lined baking sheet and freeze for 4 hours. Once fully frozen, transfer them to a resealable freezer bag for up to 3 months.
Cooking the Chicken Fillets
Pan-Frying Method
- Heat 3 tablespoons of oil in a large non-stick skillet over medium heat.
- Once the oil is hot, carefully place the fillets in the pan in a single layer.
- Cook for 3 minutes per side, or until golden brown and crispy.
- Transfer the fillets to a 350°F (180°C) oven and bake for an additional 5 minutes to ensure the interior is fully cooked.
- Tip: The internal temperature should reach 165°F (75°C) for safe consumption.
Baking Method (Healthier Option)
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly spray the coated chicken fillets with cooking oil.
- Bake for 20 minutes, flipping halfway through, until golden brown and fully cooked.
Air Fryer Method
- Preheat the air fryer to 375°F (190°C).
- Lightly spray the chicken fillets with cooking oil.
- Air fry for 12 minutes, flipping halfway through.
Notes
For a gluten-free version, make the following substitutions:
- Use gluten-free all-purpose flour in place of regular flour.
- Replace panko breadcrumbs with gluten-free panko or crushed gluten-free cornflakes.
- Ensure the chili powder and garlic powder are free from additives that may contain gluten.