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    You are in: Home / Recipes / Egyptian Chicken Panne (Breaded Fried Chicken Breasts) Recipe
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    Egyptian Chicken Panne (Breaded Fried Chicken Breasts)

    1/1 Photo of Egyptian Chicken Panne (Breaded Fried Chicken Breasts)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    cooking in cairo...'s Note:

    This is the perfect chicken dish for any occasion. Super easy and prep time includes marinating. As far as breading, many people make this by first dipping in flour, then in egg, then into bread crumbs, which does give a nice thick crust, but my recipe omits the egg and flour, using just bread crumbs, and they come out super crunchy and just as delicious! A friend of mine here in Cairo also omits the onion and marinates in garlic instead, I like the onion, but you could try garlic too. These go well with any pasta dish or rice. They make excellent leftovers for a delicious sandwich with tomato and mayo, that is if you have any left over! Enjoy!

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    Units: US | Metric


    1. 1
      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.).
    2. 2
      Put slices into glass mixing bowl or dish.
    3. 3
      Squeeze the juice of lemon onto chicken slices.
    4. 4
      Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
    5. 5
      Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.
    6. 6
      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.).
    7. 7
      Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.
    8. 8
      Fry until golden brown on each side.

    Ratings & Reviews:

    • on December 02, 2012


      Delicious recipe! The marination is truly the key to delicious breaded fried chicken! The only alteration I made was to dip the chicken pieces in flour, egg, and then the breadcrumbs to help the crumbs stick better. Other than that, perfect! Next time, though, I'm going to try mixing in a tsp. of garlic powder in the pureed onion for extra flavor. I highly recommend this recipe as a fun alternative to traditional chicken fingers!

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    • on April 17, 2012


      Very tasty! I made exactly as written...however I think the next time I make these, I will use Panko breadcrumbs, cornstarch and milk. That is the best breading combination I've found so far...the breading is nice and crunchy and actually stays on the chicken. Just using breadcrumbs, the breading was crispy right out of the pan, but by the time I got all of them done, the first strips were soggy. Many had pieces of breading missing. But, I find that happening a lot with using just breadcrumbs or even egg and breadcrumbs.

      The chicken was extremely flavorful and moist, I will use this marinade again for sure. Would love to try grilling as one reviewer said. Thanks for sharing, this one is going in my recipe file for sure!

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    • on March 30, 2012


      this is exactly how i do it, super simple and tasty, i also add a spoon of grinded green pepper sometimes it gives an extra taste

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    Read All Reviews (19)


    Nutritional Facts for Egyptian Chicken Panne (Breaded Fried Chicken Breasts)

    Serving Size: 1 (116 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 167.2
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 0.6 g
    Cholesterol 50.3 mg
    Sodium 223.5 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 1.0 g
    Sugars 1.8 g
    Protein 19.2 g

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