Crispy Shredded Chicken Lunch Delight
Looking for a scrumptious, protein-packed lunch recipe to liven up your midday meals ? Try this Crispy Shredded Chicken recipe, a versatile and delicious option that’s perfect for salads, sandwiches, tacos, or even just as a protein-rich side. This crispy, golden chicken pairs well with a variety of flavors and is sure to make your lunch satisfying and wholesome.
Servings : 4
Preparation Time : 10 minutes
Cooking Time : 20-25 minutes
Ingredients :
2 large boneless, skinless chicken breasts
1 cup buttermilk (or milk mixed with 1 tbsp lemon juice)
1 cup all-purpose flour
½ cup cornflour (cornstarch)
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp cayenne pepper (optional, for spice lovers)
Salt to taste
Vegetable oil for frying
Fresh parsley (optional for garnish)
Instructions :
- Prepare the Chicken :
Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a mallet or rolling pin to gently pound the chicken to an even thickness. This helps it cook more evenly. Once flattened, slice the chicken breasts into thin strips.
- Marinate the Chicken :
Place the chicken strips in a large bowl and pour the buttermilk over them, making sure all pieces are submerged. Let the chicken marinate for at least 15 minutes. If you have time, refrigerate for 1 hour to allow the chicken to tenderize and absorb flavor.
- Prepare the Coating :
In a separate shallow dish, combine the all-purpose flour, cornflour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and a generous pinch of salt. Mix well to evenly distribute the spices.
- Coat the Chicken :
Remove the marinated chicken from the buttermilk, shaking off excess liquid. Coat each piece in the seasoned flour mixture, pressing gently to ensure the flour sticks well for maximum crispiness. Place the coated chicken strips on a tray.
- Fry the Chicken :
Heat a large skillet or frying pan over medium heat and pour in enough vegetable oil to cover the bottom by about half an inch. Once the oil is hot (around 350°F/180°C), carefully add the chicken strips in small batches, making sure not to overcrowd the pan. Fry for 3-5 minutes on each side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C). Transfer to a paper towel-lined plate to drain excess oil.
- Serve and Enjoy :
Once all the chicken strips are fried to crispy perfection, sprinkle with fresh parsley (optional) for a burst of color and flavor. Serve hot with your choice of dips like ranch, barbecue sauce, or honey mustard.
Conclusion :
This Crispy Shredded Chicken recipe is not only delicious but also adaptable, making it a great addition to your lunch menu. Whether you’re packing lunch for work or enjoying it at home, the variety of ways to incorporate crispy chicken into your meals ensures you’ll never get bored.
Enjoy the crunch in every bite !