Desserts
ChefLoubna Fawaz
Crispy Chicken
Crispy chicken the whole family loves. Soak the chicken in milk overnight for extra tenderness — a reliable, tasty recipe.
Crispy chicken — a delicious homemade recipe
Ingredients
Start here, then move straight into the method.
- 2 large boneless chicken breasts
- 1 liter milk
- 4 eggs
- A pinch of paprika or sweet red pepper powder
- Salt to taste
- Corn flakes, as needed
- 1 packet Obeido crispy seasoning (or a similar crispy chicken seasoning)
- Corn oil for frying
- Note
- If you want to freeze the crispy chicken: fry it only halfway, let it cool, then place it in airtight freezer bags designed for freezing. When needed, fry directly in the oil again until fully cooked and crisp.
- For more of Rina’s delicious recipes see: Chicken Fajitas
Method
Follow the cooking sequence without leaving the page.
- Cut the chicken into pieces or long, thick strips
- Soak them in 1 liter of milk overnight because the milk tenderizes the chicken
- The next day, drain the chicken from the milk and set it aside
- Blend the corn flakes in a blender until slightly fine... do not over-grind
- Set out a bowl of beaten eggs seasoned with salt and paprika, another bowl with the corn flakes, and a third with Abido spices
- Dip the chicken in the spices first, then in the egg mixture, then spices again, then egg again, and finally coat them with the corn flakes
- Fry the crispy chicken in hot, plentiful oil until it turns golden
- Serve the crispy chicken with potatoes and coleslaw (cabbage salad with mayonnaise) or a green salad, as desired
Recipe tags
DessertsInternationalGluten freeNut free
Notes and serving ideas
- Chicken Fajitas
