Egyptian Chicken Panne (Breaded Fried Chicken Breasts)
photo by cooking in cairo...
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 4 boneless skinless chicken breasts
- 1 lemon, juice of
- 1 small onion (grated into liquid)
- salt & pepper
- 1 cup fine breadcrumbs (you may use more or less)
- oil (for frying)
directions
- 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.
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Reviews
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My mother in law taught me how to prepare this simple recipe. It is easy and quick and you can prepare this a night ahead of time. Also she did show me that after breading it is a good idea to put in the freezer for a little while to make the coating stick better. In addition she puts spice on the chicken, then she dips them in egg to which she has added the same spices, and also puts the same spice in the bread crumbs. It comes out well and really tasty.
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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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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. <br/><br/>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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RECIPE SUBMITTED BY
<p>I'm an American living in Cairo, have lots of free time and love to cook! My friend told me I know the science of food, that I am a food scientist; I was like what??? She said that I put together ingredients that she would never think of, that I know what goes with what, what tastes and works... honestly I really don't know about that, but I do love cooking. I like experimenting and making delicious, but simple meals. I love fresh ingredients, spices and enjoy preparing food for friends. I am so pleased when I see the enjoyment they get from my food. Please be patient with my recipe posts, some may seem lengthy, but I like to explain well so you will get it the first time. I appreciate this from others, so I hope you will too. Also, I never measure anything, so I will try my best to give measurements that will work for you. Anyway, enjoy my recipes on food.com!</p>