Chicken Crunch
Get ready to elevate your dinner game with this irresistible recipe for Chicken Crunch—an easy-to-make, golden-fried delight that's crispy on the outside and tender on the inside. Perfectly marinated in buttermilk infused with garlic, paprika, and black pepper, the chicken develops a juicy, flavorful interior. The secret to its satisfying crunch lies in a triple-layered breading process, featuring flour, eggs, and crushed cornflakes. Pan-fried to golden perfection, this dish is ready in under 45 minutes, making it an excellent option for a weeknight meal or casual gatherings. Serve with your favorite dipping sauces and sides for a complete, crowd-pleasing experience. Great for fans of crispy fried chicken and comfort food classics, this recipe promises a delectable crunch in every bite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Buttermilk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup All-purpose flour
- 2 cups Cornflakes, crushed
- 2 large Eggs
- 0.5 cup Vegetable oil
Instructions
Trim any excess fat from the chicken breasts and cut them into strips or desired portions.
In a bowl, combine the buttermilk, salt, black pepper, garlic powder, and paprika. Mix well.
Place the chicken pieces in the buttermilk mixture and let them marinate for at least 15 minutes (or up to 1 hour for extra flavor).
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, place the crushed cornflakes.
Remove each piece of chicken from the buttermilk mixture, letting any excess drip off. Dredge it in the flour, dip it in the egg, and then coat it generously with the crushed cornflakes.
Heat the vegetable oil in a large skillet over medium heat. Ensure the oil is hot but not smoking.
Place the coated chicken pieces in the skillet, leaving space between them. Cook for about 3-4 minutes per side, or until golden brown and fully cooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a plate lined with paper towels to remove excess oil.
Serve the Chicken Crunch warm with your favorite dipping sauces or sides.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.6 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 116 mg | 9% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
