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How to prepare chicken breasts for crispy chicken sandwiches?

16 years ago

My husband asked me to pick up some frozen, breaded chicken patties so he could make sandwiches. I told him I don't want to do that because the chicken is so overly processed and horribly salty. He's on a low sodium diet and every once in a while he craves food from his "olden" days.

Anyhow, I'd like to make crispy chicken breasts and freeze some for later use too. Any thoughts on the best freezable coating & method? Thanks for your help.

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Comments (5)

Terri_PacNW
16 years ago
Maybe something as simple as this. Crispy chicken
lindac
16 years ago
For crispy chicken sandwiches, I split a boneless chicken breasr, so it is only 1/2 as thick...then put it between plastic and with a meat mallet pound it to be 1/4 inch thick.
I mix flour with seasonings...let's say 1 cup flour with 1 tsp salt, 1/2 tsp garlic powder, 1 tsp ground mild red chilis, 1 T dry parsley crumbled and 2T grated parmesan cheese.
Beat an egg in a flat dish with 1 T milk or water...
Pat the split chicken breast dry and dip into the egg and then into the flour....and fry it in a couple of T of oil in a non stick pan...brown on both sides, and turn down the heat and cook another 5 minutes.
Sometimes I skip the chilis and add a teaspoon of grated lemon peel.
The crisp will be gone when you serve them leftover...but they are still good.
Linda C
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Possibly this is the recipe you mean, Linda............... Lori's Chicken Strudel 8 ounces mushrooms, sliced 3 chicken breast halves, boned, skinned and thinly sliced 3/4 cup water 1/2 teaspoon salt pinch of pepper 1/2 bay leaf 2 tablespoons minced onions 1/4 cup vermouth or dry white wine 4 tablespoons butter 1/3 cup flour 1/4 cup milk 2 egg yolks 1/2 cup whipping cream 1/2 cup grated Swiss cheese 1 tablespoon pimiento 1/4 cup chopped parsley 1/2 pound phyllo dough leaves 1/2 cup butter, melted 1/2 cup dry bread crumbs In a saucepan, place mushrooms, chicken, water, salt, pepper, bay leaf and onions. Bring to a boil, and simmer 10 minutes. Remove mushrooms and meat with a slotted spoon and place in bowl. Boil down the cooking liquid to 1/2 cup. Remove from heat, add wine, and set aside. In a separate saucepan, melt butter, add flour, and stir constantly over medium heat for 2 minutes. Slowly add cooking liquid and milk; stir with a wire whisk until thick and smooth. Remove from heat. Slowly stir in egg yolks, whipping cream and cheese. Add chopped pimiento and parsley. Then add chicken and mushrooms, stir well and correct seasoning. On a dry kitchen towel, lay 1 phyllo sheet, brush lightly with melted butter, sprinkle with 1 tablespoon dry bread crumbs, top with another phyllo sheet, brush again with melted butter and sprinkle with bread crumbs. Repeat until 1/2 pound phyllo leaves are used. Pour chicken mixture in a band lengthwise down center of prepared phyllo sheets. Roll sheets up as you would a jelly roll. Carefully transfer roll to a greased baking sheet, seam side down, and brush top with remaming melted butter. With a sharp knife (a bread knife works well here) divide roll into 6 or 8 portions*, cutting halfway to two-thirds through the roll. Bake at 375 F. for 35 minutes until golden. Lori
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So what did you have? I love chicken Francaise...this is a good basic recipe from Epicurious although I usually wing it and I like the sliced lemon added to the pan. Yield: Makes 4 servings ingredients 4 large skinless boneless chicken breast halves (2 pounds total) 1/2 cup vegetable oil 1 cup all-purpose flour 3/4 teaspoon salt 1/2 teaspoon black pepper 3 large eggs 1/2 stick (1/4 cup) unsalted butter 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced 1/4 cup chopped fresh flat-leaf parsley preparation Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner. Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.
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I dip them in an egg and water wash(one egg whipped up with 2TBS water) then roll them in Panko bread crumbs ,lightly spray them with Pam olive oil spray and sprinkle on my seasonings, line an oven pan with foil and spray that with pam too then put the chicken on there and cook at 350 checking for doneness, which depends on the size of the breast, some I got lately were from giant mutant chickens I swear! they took about an hour to cook but normal ones should take 35 to 45 mins
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pkramer60
16 years ago
Shambo, I made some last Friday.

Dredge the parts in seasoned flour, then

Dip the chicken in an egg wash seasoned with anything you like....salt, hot sauce, etc, then

Dredge the parts in panko or corn flake crumbs.

Place on a cookie sheet and bake for 30 to 45 minutes until chicken is done. Do not turn if it is boneless, but if boned, turn half way.
nancyjane_gardener
5 years ago
I've been making "fried" food for the last year with an air fryer! I've made "fried" chicken, fries, eggplant for EP parm and lots of stuff with just a spritz of pam or spray oil!

We even upgraded this year to a bigger better unit. I make my own breadcrumbs with the heels of WW bread and freeze, I buy and freeze buttermilk in a cupcake pan sprayed with pam, then freeze.

Totally worth it in my book! Nancy
ci_lantro
5 years ago
Haven't tried it but was just reading that potato starch is good for making crispy fried food.

I came across the info when I was looking into making a gluten free flour blend. (Reading reviews of the various potato starch brands on Amazon.)

Here's a link to a recipe that I'm going to try for Japanese Style Fried Chicken--uses potato starch...

Serious Eats Japanese Fried Chicken Thighs

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