Crispy Chicken Fillets with Oven Finish

Name: Crispy Chicken Fillets with Oven Finish
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 Portionen
Ingredients: 450 g boneless, skinless chicken breasts; 150 ml buttermilk; 1 tbsp Buffalo sauce; 1.5 tsp garlic powder; 1 cup all-purpose flour; 1 tsp poultry seasoning; 0.5 tsp ground black pepper; 0.25 cup olive oil

Main Course

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Cook Time

3 h

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Crispy Chicken Fillets with Oven Finish is ready in 3 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Diese knusprigen Hähnchenfilets sind ein echter Gaumenschmaus! Die Kombination aus Buttermilch-Marinade und würziger Panade macht sie besonders zart und saftig. Ich mache sie gerne, wenn es schnell gehen muss, aber trotzdem etwas Besonderes auf den Tisch kommen soll. Die Zubereitung ist super einfach und gelingt garantiert. Die Filets werden zuerst in der Pfanne angebraten und dann im Ofen fertiggegart, so werden sie extra knusprig. Perfekt für ein schnelles Mittagessen oder ein gemütliches Abendessen mit Freunden. Wer es gerne etwas schärfer mag, kann noch etwas mehr Chili in die Panade geben.

Ingredients (8 ingredients)

450 g boneless, skinless chicken breasts
150 ml buttermilk
1 tbsp Buffalo sauce
1.5 tsp garlic powder
1 cup all-purpose flour
1 tsp poultry seasoning
0.5 tsp ground black pepper
0.25 cup olive oil

Preparation (6 steps)

Chicken Preparation

Slice each 8 ounce chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with ⅔ cup buttermilk, 1 tbsp Buffalo sauce, and 1 ½ tsp garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.

Preheat Oven

Preheat the oven to 350 degrees F (175 degrees C).

Combine Dry Ingredients

Combine 1 cup all-purpose flour, 1 tsp poultry seasoning, and ½ tsp ground black pepper in a shallow dish or pie plate. Blend with a fork or whisk.

Bread Chicken

Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.

Fry Chicken

Add enough olive oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.

Finish in Oven

Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).