![]() How to reheat fried chicken: Store any leftovers in the fridge for up to 5 days.Crush cornflakes to crumbs and store in an airtight container until ready to use. Slice, pound and season chicken and store in the fridge until ready to bake. To make this recipe ahead: Chicken is best served immediately so it stays crispy, but it is possible to prep the recipe for easy baking later.Want to make this friend chicken gluten free? Use a gluten-free unsweetened crispy cereal.Use a thermometer and feel confident pulling the chicken out as soon as it’s done. Do not overbake the chicken! It might be tempting to bake the chicken a little longer just to “be on the safe side”, but overbaked chicken is tough and dry.An instant read thermometer is great for knowing when chicken is done. Bake the chicken until it is cooked through to an internal temperature of 165☏. This will prevent the chicken from browning evenly. This video quickly explains this simple but important tip. How to keep your fingers clean while breading the chicken: Use one hand for dipping the cutlets in the wet ingredients (egg mixture) and the other for dipping into the dry ingredients (cornflakes).How to crush cornflakes to crumbs: Pulse for a few seconds in a food processor, or add to a ziplock bag and crush with a rolling pin or heavy skillet.This will help the breading adhere better. Make sure the chicken pieces are dry before coating them in the flour mixture. ![]() Chicken breasts, chicken tenders and even chicken thighs will all work, though cooking time may need to be adjusted if using smaller pieces of chicken.
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