Crunchy chilli cheese chicken recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Cuts of chicken
- Chicken breast
- Breaded chicken breasts
A wonderful fried chicken dish that's packed full of flavour. Chicken breasts are coated in a chipotle-spiced mayonnaise, dredged in a Parmesan crumb and deep-fried to perfection.
11 people made this
- 1 litre oil for frying
- 110g breadcrumbs
- 4 tablespoons grated Parmesan cheese
- garlic salt and pepper to taste
- 125ml mayonnaise
- 2 tinned chipotle chillies in adobo sauce or to taste
- 4 skinless, boneless chicken breast fillets
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Heat oil in a deep-fat fryer or large saucepan to 190 degrees C. Combine the breadcrumbs, Parmesan cheese, garlic salt and pepper in a bowl; set aside.
- Place the mayonnaise and chipotle chillies into a liquidiser and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the breadcrumb mixture and shake off any excess.
- Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C.
Tinned chipotle chillies in adobo sauce
Can be purchased in Mexican speciality shops or online.
Reviews & ratingsAverage global rating:(9)
Reviews in English (6)
AwesomeUsed chipotle paste and aged red Leicester cheeseinstead and oven cooked at 190 for 30 mins-21 Jan 2012
I made this exactly according to directions, except instead of frying I made it "oven fried" by putting it in a 350 deg. F oven until a meat thermometer reached 162 degrees, knowing that the temp would rise to 165 while the meat was resting (that's about 45 minutes or until juices run clear.) It was good, but lacked complexity. I will make it again, but like other reviewers will use less mayo next time for a stronger chile flavor. I was glad I had made homemade guacamole to go with it, because it was best when topped with the guac.-04 Sep 2013
Chilli chicken recipe | How to make chilli chicken
Chilli chicken recipe &ndash Learn how to make chilli chicken gravy & dry restaurant style recipe with step by step photos. Chilli chicken is one of the most popular Indo-Chinese style chicken appetizer or starter that is served in Indo-Chinese restaurants. Vegetarian alternates are made with paneer, mushroom, potato and tofu.
If you are new to Indo-chinese foods, then read on to know ..
- 1 (4 pound) chicken, cut into pieces
- 1 cup buttermilk
- 2 cups all-purpose flour for coating
- 1 teaspoon paprika
- salt and pepper to taste
- 2 quarts vegetable oil for frying
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Although I am firmly of the belief that the internet needs another recipe for chicken crockpot chili like your groggy narrator needs another morning of her mini-humans rousing her before 6 a.m., when I went to make my own one night, I was dissatisfied with what I found. It wasn’t because recipes out there weren’t good, or well-reviewed and certainly not because they hadn’t made countless other people out there content at mealtimes, but because they weren’t what I was looking for. And, well, as that’s how we got here in the first place, it seems appropriate enough to step into the year 2016, the year this website turns ten, not fighting this at all.
While I’m hardly aspiring towards the Texas Gold Standard of chile con carne — chunks of beef, lots of chiles, and ftlog, no beans — I think there’s something to a fairly straightforward, excellently-seasoned chili. I could overlook the instant tapioca, jars of salsa, cinnamon, chocolate, onion powder, garlic powder, taco seasoning mix and celery on the front page of Google’s results that might be someone’s thing, just not mine, but I kept getting stuck on one point: if we’re going to run the slow-cooker for 5 or 10 hours, or simmer a chili on the stove for 3, why start with canned beans? Dried beans are more economical, more flavorful and will plump up splendidly in either of those cooking times without any presoaking nonsense.
And so I had to fiddle up my own recipe. I made a hasty pot of chicken chili in the hazy newborn days this summer because I hadn’t then or now shaken this obsessive need to only consume meals that can be eating on or with tortillas, and everyone declared it the best dinner in a long time. I hadn’t expect this it was food for convenience, for ease — mustn’t it then taste like compromise?
The leftovers were grand, too, and from there, I couldn’t stop. When my husband had to go to Germany for work in November and I was quietly fur-reaking out over how I was going to single parent when I am barely cut out for coparenting most days, I set up another pot and boom, two nights of wholesome dinner were set. I made it a few weeks ago when Thanksgiving pies were weighing heavily on our midsections, and I made it again yesterday when we’d finished off the weekend’s potato kugel and baked Lorraine-ish omelet and oh-god-don’t-even-find-out-how-good-these-are-they’re-just-going-to-ruin-everything sticky bun brunch and were, at last, all set on butter and cream for a while. Did you hear that? Eight times we’ve had this in two months, and we’re not even tired of it yet. I hope you find this equally worthy of repetition.
- Servings: Serves 6 generously, 8 in more moderate portions (i.e. what you see above)
- Time: 2hr 30mins
- Source: Bon Appetit
- 2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
- 1 small yellow onion, chopped small
- 2 large garlic cloves, minced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried oregano
- 2 teaspoons fine sea salt
- Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
- 1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
- 2 2/3 cups small dried beans (I use half black beans, half small red beans I do not presoak but do read the updated note up top read the note at the bottom if you’re using kidney beans)
- 5 1/3 cups water (can replace all or part with broth)
- To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce
- On the stove: Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.
- In a slow-cooker: On HIGH for 4 1/2 to 5 hours or on LOW for 8 to 10.
- In an InstantPot or electric pressure-cooker: At high pressure for 30 minutes manual release works fine. This is the cooking time for small beans (small red and regular black beans, which are small). If you’re using beans that are larger, you might need 35 minutes.
To finish: The chicken will likely have fallen apart, but you can help it along by reaching into the pot with two forks and shredding it to your desired texture. (For a pressure cooker, this is barely necessary you can break up the chicken with the back of a spoon.) Taste and adjust seasonings. Serve with fixings of your choice.
P.S. We like this with baked tortilla chips. I estimate two small corn tortillas per person and cut them into 8 wedges. Brush a large baking sheet lightly with olive oil, arrange tortilla wedges in one layer, lightly dab the tops with more olive oil and sprinkle with fine salt. Bake at 350 for 10 minutes, check for color, and add more baking time as needed until they’re golden and crisp.
Troubleshooting: It sounds like a some people are having trouble getting their dried beans to cook in the suggested times. I’m so sorry for the trouble. I tested this with different beans (Rancho Gordo and also Goya brand) and in different slow-cookers (an ancient one from Farberware and another from Proctor-Silex) and never had trouble I’m beginning to suspect my slow-cooker is more robust than others in heat. This is little consolation to those of you with crunchy beans.
So, to troubleshoot: If you’re worried or have had trouble in the past getting dried beans to cook in a reasonable amount of time in your slow-cooker, go ahead and soak them overnight first. But, I want you to soak them in the 5 1/3 cups of water and then use that water — which is now full of flavor — in the slow-cooker. This will also allow you to have the right liquid level at the end, since it will be impossible otherwise to know how much water your beans absorbed and adjust the recipe accordingly.
A note about kidney beans: I do not use kidney beans here, but small red ones, and I do not presoak my beans however if you are using red kidney beans, do keep in mind that due to a protein known as phytohaemagglutinin the FDA advises people who wish to use kidney beans in slow-cookers to first soak the beans for at least 5 hours, dump the water, boil them in fresh water for 10 minutes and then continue with the recipe. As your beans will have soaked up more liquid before they go in, you will find you need less to cook them in for the final chili. In terms of how freaked out you should be over kidney beans, from the FDA website: “Reports of this syndrome in the United States are anecdotal and have not been formally published.” And that this was mostly a concern reported in the last 70s in the UK.
Pierce a small hole in potato crisp bag to release air. Using a rolling pin, crush crisps into small crumbs. Place in a shallow dish.
Dust chicken in flour seasoned with salt and pepper. One at a time, dip in eggs, then in crumbs, pressing on to coat. Place on an oiled, large oven tray. Spray with cooking oil.
Cook in a hot oven (200C) for about 20 minutes, or until golden brown and cooked through. Remove.
Meanwhile, make salad. Place all ingredients in a large bowl. Toss well.
Serve chicken with salad and fries.
TIP! Any flavoured potato crisps can be used for crumbs. Crumbed chicken can be prepared up to several hours ahead. Keep, covered, in the fridge.
Crispy and crunchy fried chicken
Hi everybody! Today I’m going to show you how to make dakgangjeong, a crispy and crunchy Korean fried chicken.
Many of you probably know that I posted it once already, years ago, but the version I’m showing you today is a little easier than the last one, and will be faster to make: I don’t mix a batter, I just coat the chicken in potato starch powder. I also skipped the ginger slices so we can cook the sauce faster.
In this recipe, both the peanuts and the chilis are optional.
Both versions are delicious in their own way, and both of them are authentically Korean, they’re just two ways of making the same dish, kind of like there are many ways to make pizza. Take this chicken to a party and everyone will give you compliment. “Whoo ah
this crispy chicken is crunchy crunchy like candy!”
If you love fried chicken, I strongly advise you to try this recipe, my recipe for dakgangjeong with ginger slices (including a vegetarian version), and my yangnyeom-tongdak recipe which has been incredibly popular on YouTube! You’ll love all of them. And all Korean fried chicken should be enjoyed with pickled radishes!
- Mix chicken with seasonings and cover in starch.
- Fry in hot oil for 7 to 8 minutes.
- Shake off, let sit, then fry for another 12 to 15 minutes.
- Coat in seasoning sauce.
- Sprinkle sesame seeds over top and serve immediately.
- 3½ pounds chicken wings (about 1.6 kg), washed and drained
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon minced ginger
- 2/3 cup potato starch or corn starch
- ⅓ cup peanuts (optional)
- 4 cloves garlic, minced
- 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
- ¼ cup soy sauce
- ½ cup rice syrup or corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon mustard (optional)
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame seeds
- Grapeseed oil (or vegetable oil, peanut oil)
- Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
- Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
- Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
Make the sweet, spicy, and sticky sauce:
- Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
- Stir with a wooden spoon until fragrant for about 30 seconds.
- Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
- Add the brown sugar and continue stirring. Remove from the heat. Set aside.
Chicken- chicken breast is used in this recipe. Due to the low cooking time, the breast stays juicy and tender. But thigh fillets can also be used, if preferred.
Cornflour/cornstarch &ndash seasoned cornflour is used to help the buttermilk and breading mixture stick to the chicken without falling off.
Spices &ndash a mixture of paprika, salt, pepper, garlic and onion powder is used to pack maximum flavour into such a small nugget!
Buttermilk &ndash buttermilk is used to stick to the breading mix and also add flavour. If you don&rsquot have buttermilk, you can make your own by mixing a cup of milk with 1-2 tsp of lemon juice or white vinegar. Give it a stir and let it set for ten minutes for instant buttermilk!
Cheese &ndash fresh parmesan cheese is used to add savoury flavour and crunch to the breading mix that encases the nuggets. I recommend finely grating your own fresh block of cheese, rather than using pre-grated and packaged cheese. Fresh cheese will blend better into the breadcrumbs.
Breadcrumbs &ndash a mix of regular breadcrumbs and panko crumbs are used here, for the ideal crunch and texture. I use store bought breadcrumbs most of the time, but you can also try making your own!
Oil spray &ndash a good coating of oil spray over the nuggets helps make the delicious crispy crunch on the outer coating! I use olive oil spray, but you can also use canola or vegetable.
About the recipe
The toast is made by toasting bread and is done by applying butter mix to the bread and then spreading grated cheese all over the bread.
The bread is then placed in the oven for about 5 minutes or 2 minutes more for the cheese to melt perfectly and for he bread to turn out crunchy and tasty.
The same arrangement can be done on a griddle by heating the tawa, applying butter to it and then toasting the bread well for 5 minutes on low to medium flame or until the cheese melts.
For more help with the making procedure, I have shared a video as well.
Baking in oven or tawa?
I would personally prefer to bake in the oven as the bread turns out crunchier and the toast is toasted to perfection at right temperature and timing without the base of the bread burning or turning black.
The tawa toast too comes out well but the toast if cooked on the griddle/tawa for a longer time burns the base of the bread and turns the base to black if not checked in between.
Which butter to apply?
The butter used here is unsalted and I have added salt to butter and mixed it well before applying to the bread.
Any butter could be applied and if salted butter is used, do not use salt while mixing butter with other spices.
There are other bread recipes on the blog and bread sometimes goes well with eggs and such recipes are bread toast and other bread dishes to try are bread upma, bread gulab jamun which are other unique recipes to be tried with bread.
I have also shared a sweet recipe using bread which is the double ka meetha that tastes good if had after meals or during occasions, it is a special sweet made to relish with other main course meals.
What kind of bread to use to make this toast?
Generally, toasts taste good with white bread and if one is choosing an healthier option, then using a brown bread would be suggestible but the taste of the toast is not as good as the one made with white toast.
Organic bread too can be used but overall, white bread slices taste good to make this simple bread recipe.
Other kind of bread recipes?
There are many ways a bread can be used such as making snacks like bread pakora, bread roll and many sweet dishes like the one shared above.
Another similar bread recipe that can be made on a griddle or an oven is the recipe which is a best snack or breakfast recipe loved by even kids as well.
If one is familiar with other breads such as pav then do try this special pav recipe such as pav bhaji recipe which tastes like the restaurant one's and the bhaji made with pav can be used with any bread recipe.
Is it healthy to use bread?
Bread is healthy if used in a right way such as to make sandwiches or toast recipes which does not make use of oil/butter/cheese to it.
The best way to use bread in a healthy way would be to use a brown bread which might not be tasty as the white one but is a much more healthier option.
Which cheese to use for the toast?
There are many varieties of cheese available in market ranging from cheese chunks to grated cheese and with several brands but in this particular recipe I have used mozzarella cheese which is grated and it tastes good to make cheese toasts.
Check out this completely vegetarian dish which can be used as snacks or a breakfast.
Crunchy garlic chicken
Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste – a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper – this will help the coating stick.
Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the ‘tail’ and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.
Crunchy Chicken Strip Snack (Step by Step Recipe)
Are you looking something for your Sunday Brunch or maybe your evening snacks? Well, this is the perfect recipe for you. This Crunchy Chicken Strips is so good and so crunchy, and kids n teens will love it. You can eat it with Garlic Mayo or Nacho cheese. Let’s check out its RECIPE.
You can find these Crunchy Chicken Strips in almost any Fast Food Shop. It might be named as Chicken Tender, Popcorn Chicken, Hot Chicken, Crispy Chicken etc. Also, they can be expensive and maybe unhygienic because you can’t trust the people who make it (I am so Physcho about Hygiene).
Anyhow, if you are wondering who made it well the chef is Fatima from Fatima Food Diaries. She is an amazing Chef, do check her out for more Recipes:
Crunchy Chicken Strips:
For the Marination:-
- 2 Pieces Boneless Chicken Strips
- 1/2 tsp Salt
- 1/2 tsp Black Pepper Powder
- 1 tbsp Vinegar
- 1 tbsp Chilli Sauce
- 1-2 tbsp Green Chilli Paste
For the Batter:-
- 3 tbsp Flour
- 2 tbsp Corn Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Chilli Sauce
- 1 Egg
- Chilled water according to the better
1- First of all, take some Salt, Black Pepper, Chilli Sauce, Vinegar, Green Chilli paste and put them in a bowl. Mix the mixture well and put the Boneless Chicken Strips in the mixture, marinate the chicken in it for at least 1 Hour.
2- Now, add some Flour, Corn Flour, Chilli Sauce, Baking Powder, Salt, Black Paper, Chilli Sauce, Egg and Chilled Water in a bowl. Mix the ingredients well, make sure there are no lumps because the lumps can be a problem. You target in this step is to achieve the perfect batter for your Chicken.
3- In a plate add the dry ingredients Flour, Corn Flour, Rice Flour and mix them well.This will be the coating for your Chicken.
4- Now, dip the marinated chicken in the Batter that you have created in step Number 2 and then coat the chicken in its Coating (Step number 3).
5- Now, just fry like normal. You can do shallow or deep fry. Depends on your taste and choice.
6- Dish it out and Serve with Garlic Mayo or Nacho Cheese Sauce.
Some more Amazing and Delicious Snacks:
I hope you have liked the post. Please do give us your feedback. Also, if you want to join our blog, feel free to contact us.
Chicken Popcorn Recipe
Chicken Popcorn is made of small pieces of chicken meat coated with flour and then deep-fried for a crunchy, brown texture. This easy-to-cook recipe is one of the favorite snacks in many Filipino households. You can dip it in different sauces, including mayonnaise and cheese. So, are you ready to try our chicken popcorn recipe?
You can enjoy different flavors for every crunchy bite for dipping sauce such as ranch, sweet and sour, honey mustard, and barbecue sauce. So there are plenty of options to enjoy your chicken popcorn with your chosen sauce. The secret to this delicious snack is in the coating, frying time, and heat of the oil. You can double coat your chicken slices with all-purpose flour to make them even crunchier.
The more coating you do, the more crispy and popcorn-like looking the result becomes. Also, the oil shouldn&rsquot be too hot when you fry your chicken popcorn. Medium heat will help prevent toasting or burning your chicken while leaving it partially cooked inside.
Generally, frying time may take up to 5 minutes or more depending on how thick the cut it.