Ingredients

• Chicken Fillet: 700 g (about 1.5 lbs), cut into thin slices or tenderloins
• Salt and Black Pepper: To taste
• Dried Garlic Powder: To taste (optional)
• Smoked Paprika: To taste (optional, for a smoky flavor)
• Large Eggs: 3
• Milk: 2-3 tablespoons
• All-Purpose Flour: 3 tablespoons
• Vegetable Oil: For frying (about 1/4 cup, depending on pan size)

Steps to Prepare

Step 1: Prepare the Chicken

1. Slice the chicken fillets into even pieces, about 1/2 inch thick, for even cooking.
2. Season the chicken fillet pieces on both sides with salt, black pepper, dried garlic powder, and smoked paprika if using. Adjust the seasonings according to your taste preference.

Step 2: Prepare the Egg Mixture

1. In a mixing bowl, crack the three large eggs and add 2-3 tablespoons of milk.
2. Whisk the eggs and milk together until fully combined and frothy. This will make the coating fluffy and help it stick to the chicken.

Step 3: Set Up the Coating Station

1. Place the flour in a shallow dish. You may add a small pinch of salt and pepper to the flour if desired.
2. Arrange the flour, egg mixture, and a plate for the coated chicken in a line for easy workflow.

Step 4: Coat the Chicken

1. Dredge each piece of seasoned chicken in the flour, shaking off any excess.
2. Dip the floured chicken piece into the egg mixture, ensuring it is fully coated. Let any excess egg drip back into the bowl.
3. Repeat the process for all pieces, setting the coated chicken on a plate until ready to fry.

Step 5: Fry the Chicken

1. In a large skillet, heat vegetable oil over medium heat. The oil should be hot but not smoking.
2. Carefully place the chicken fillets in the skillet in a single layer, without overcrowding. You may need to work in batches.
3. Fry each side for about 4-5 minutes or until the coating is golden brown and crispy. The chicken should reach an internal temperature of 165°F (74°C) for safe consumption.
4. Remove the chicken from the skillet and transfer it to a plate lined with paper towels to absorb excess oil.

Step 6: Serve

Serve the crispy chicken fillets warm. Pair them with your favorite dipping sauce, or serve them with sides like roasted vegetables, a fresh salad, or mashed potatoes.

Nutrition Facts (Per Serving, based on 4 servings)

• Calories: ~350 per serving
• Protein: 32 grams
• Carbohydrates: 8 grams
• Fat: 20 grams
• Fiber: 1 gram
• Sugars: 1 gram
• Cholesterol: 245 mg
• Sodium: 400 mg (variable with seasoning)

FAQs

Q: Can I use a different type of flour for this recipe?
A: Yes! While all-purpose flour provides a nice, light coating, you can also use almond flour, chickpea flour, or gluten-free flour for a different texture.

Q: Can I bake instead of frying?
A: Yes, place the coated chicken fillets on a baking sheet lined with parchment paper. Spray lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through until they’re golden and crispy.

Q: Can I make these spicy?
A: For a spicy twist, add cayenne pepper or chili powder to the seasoning mix, or try hot sauce in the egg mixture.

Q: Can I use chicken thighs instead of fillets?
A: Yes, boneless chicken thighs work well and will be even juicier. Adjust cooking time as they may take a bit longer than fillets.

Q: How can I make these extra crispy?
A: For added crispiness, double-dip by coating in flour, then egg, and then another light coat of flour before frying.

Tips for Making the Best Crispy Chicken Fillet

• Season Generously: Be sure to season the chicken before coating it. This adds flavor that shines through in each bite.
• Use Fresh Oil for Frying: If you’re frying multiple batches, ensure the oil stays fresh and doesn’t burn. Burned oil will affect the flavor and appearance.
• Don’t Overcrowd the Pan: Fry in batches if necessary. Overcrowding can make the oil temperature drop, leading to soggy instead of crispy chicken.
• Rest on a Wire Rack: After frying, place the chicken on a wire rack instead of paper towels to maintain crispness.

Storage Tips

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or toaster oven at 350°F (175°C) for 10 minutes to keep the chicken crispy.
• Freezer: For longer storage, you can freeze the fried chicken. Place the cooked pieces on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe bag. Frozen fried chicken can be reheated in the oven directly from frozen for 15-20 minutes at 400°F (200°C).
• Reheating: Avoid microwaving as it may soften the crispy coating. An oven or air fryer works best for reheating.

Conclusion

This Crispy Chicken Fillet recipe is a go-to for anyone looking for a simple yet satisfying meal. The egg and flour coating provides just the right amount of crunch without needing a heavy batter. By adjusting seasonings, this dish can suit a variety of flavor preferences. Perfect for quick weeknight meals or meal prepping, these fillets are a versatile and delicious option. Enjoy them as a main dish or incorporate them into sandwiches, salads, or wraps.