Original Crispy Fillet Piece
Original Crispy Fillet Piece
Enjoy the Original Crispy Fillet Piece, perfectly seasoned and fried to golden perfection. A delightful treat that’s sure to satisfy your cravings!
$5.40/ Kcal: 936KJ
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Ingredients and Calories
| Ingredient | Calories |
|---|---|
| Chicken fillet (1 piece) | 220 |
| Buttermilk (1/2 cup) | 75 |
| All-purpose flour (1 cup) | 455 |
| Cornstarch (1/4 cup) | 30 |
| Salt (1 tsp) | 0 |
| Black pepper (1/2 tsp) | 3 |
| Paprika (1 tsp) | 6 |
| Garlic powder (1/2 tsp) | 2 |
| Onion powder (1/2 tsp) | 4 |
| Cayenne pepper (1/4 tsp) | 2 |
| Baking powder (1/2 tsp) | 0 |
| Oil (for frying, 1 cup) | 240 |
| Total Calories | 1,032 |
Step 1: Marinating the Chicken
Begin the recipe by marinating the chicken fillet in buttermilk. This essential step enhances the flavor and helps tenderize the meat. In a bowl, combine buttermilk with salt and black pepper. Submerge the fillet in the mixture, ensuring it is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour; overnight marination is recommended for the best flavor infusion.
Step 2: Preparing the Dry Coating
While the chicken marinates, prepare the coating mixture. In a separate bowl, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, baking powder, and a pinch of salt. This blend will create a flavorful and crispy crust that perfectly complements the chicken. Ensure all the dry ingredients are well combined to achieve a uniform coating.
Step 3: Dredging the Fillet
Once the marination is complete, remove the chicken from the refrigerator. Let any excess buttermilk drip off before dredging the fillet in the flour mixture. Coat the chicken evenly, pressing the flour mixture onto the surface to ensure adherence. After dredging, shake off any excess flour and place the coated fillet on a plate. This step is crucial for achieving that desired crunch when frying.
Step 4: Heating the Oil
In a deep frying pan or heavy-bottomed pot, heat about 1 cup of oil over medium-high heat. The oil should reach a temperature of around 350°F (175°C) for optimal frying. To check if the oil is hot enough, sprinkle a small amount of the flour mixture into the oil; it should sizzle immediately. Maintaining the correct oil temperature is essential for achieving a crispy exterior without burning.
Step 5: Frying the Fillet
Once the oil is hot, carefully place the coated chicken fillet into the pan. Fry the fillet for approximately 6 to 8 minutes on each side, or until it turns a beautiful golden brown. Use tongs to flip the chicken for even cooking. Make sure the internal temperature reaches 165°F (74°C) for safety. When done, remove the fillet from the oil and place it on a wire rack to drain any excess oil.
Step 6: Resting for Crispiness
Allow the fried fillet to rest on the wire rack for a few minutes. This resting period is crucial for maintaining the crispiness of the coating, as it allows steam to escape. While the chicken cools slightly, you can prepare any accompanying sauces or sides. A creamy ranch or zesty aioli makes excellent dipping options, enhancing the overall dining experience.
Step 7: Serving the Fillet
Once rested, place the crispy fillet on a serving plate. You can garnish with fresh herbs or a slice of lemon for an appealing touch. Consider serving it alongside a fresh salad, crispy fries, or coleslaw to create a balanced meal. The combination of textures and flavors will entice everyone at the table, making it an ideal choice for any occasion.
Step 8: Enjoying the Dish
Gather your friends or family to savor this delicious crispy fillet. The juicy chicken, enveloped in a crunchy coating, creates a satisfying bite every time. Whether it’s a casual dinner or a special gathering, this dish is sure to impress. Enjoy the moment together, appreciating good food and great company while indulging in this delightful treat.
