Good afternoon!

I saw one of my friends have the idea to bread a chicken in corn flakes. I decided to take it on board and try this method. I bought a whole pack of cereal. The rest was at home.
I will not fry wings, but chicken fillet. This is my tricky move)) - I like wings less)))

So let's get started. I cut the chicken fillet into small pieces. I had one chicken breast. It consists of two parts. There is only one in the photo.

Now we will add spices from those that are at home.

Crack one egg into a separate bowl. And in another we pour the flakes themselves.

I have 2 eggs in the photo, but one is enough for this amount of chicken!

It is better to grind the flakes beforehand. I did it right on the plate.

Beat the egg with a fork or whisk, add a little salt.

Now let's start the frying process. Pour the oil into the container where we will cook, it is better not to regret it.

And send it to the pan.

And do the same with all the other pieces.

Reduce the fire on the mono stove a little. Since my chicken does not "drown" in oil entirely, I slightly covered the lid so that the meat was not raw.

Fry from both sides to the same golden brown, for which everything was started, put the pieces on a napkin to let excess oil drain.

Original crispy crust for meat and fish from oatmeal.

Delicate shell of semolina.

Healthy and tasty breading in coarse cornmeal.

Most of us are accustomed to roll meat, fish, vegetables before frying. breadcrumbs or flour.

By the way, it will be much tastier if you make the breadcrumbs yourself from a high-quality white bun. First dry it, then crush it on the board with a rolling pin.

Actually the kinds breading composition much more. For example, in America, meat and fish are often breaded in cornmeal. Our German relatives are accustomed to using oatmeal for this purpose and semolina. It turns out the same delicate shell, as from ground crackers.

To get a thin crispy crust, it is enough to roll meat, fish, etc. in dry semolina, cornmeal or oatmeal.

If you additionally use a lezon (in French, liaison), a mixture of an egg with milk or another dairy product, the dish turns out to be more tender, juicier, because the breading can be done in several layers. It sticks stronger and better protects food from loss of juice during frying.

Salt, pepper and other spices are added to the lezon to taste. Instead of milk, pure water can be added or only broken eggs can be used.

AT classical cuisine breaded foods fried in in large numbers fat deep-fried or in a frying pan. Then finished fried pieces laid out on a wire rack or towel to remove excess fat.

To fry pieces of meat (fish, etc.) from all sides, it is not at all necessary that they float in fat and absorb a lot of it.

Nowadays, many have learned to fry in a pan with a thin layer vegetable oil. Breaded foods are gently turned while frying until browned on all sides. This does not take much time. With this method, less oil is absorbed.

The sequence of the breading process depends on the condition of the product surface: wet, dry, sticky, smooth, rough. Of course, on a smooth and dry surface, the breading mixture without an ice cream will not stick well. It's more about fish.

German chefs advise not to keep meat or fish open for a long time on the table so that the top layer does not dry out.

If this happens, you can correct the situation - salt and rub salt into meat or fish. Through a short time salt will attract meat or fish juice to the surface.

You can first dip in lezon, and then in flour, again in an egg with milk, then again in a breadcrumb mixture.

Too wet meat or fish should be dried with a paper towel before breading.

How to bread meat, poultry, fish

Salt and pepper prepared meat or fish, if we are preparing chops, beat off.

Then the Germans adopted the following sequence:

1. Roll pieces of meat or fish in ordinary flour.
2. Dip in egg and milk mixture.
3. Roll in breadcrumbs or other breading made from cereals or flour.
4. Fry.

In fact, many cook the way they like best.

Delicious, tender and less calorie it turns out, if we make it shorter:

1. It is good to roll the prepared pieces in flour.
2. Dip in the egg-milk mixture, lift off the plate and let the excess ice run off.
3. Fry in a small amount of oil.

Oatmeal or semolina breading

Oatmeal breaded hake in the photo below

Semolina breaded chicken chop in the photo below

1. Pepper, salt, beat off chicken or fish, if necessary.
2. Roll pieces of meat or fish in wheat flour.
3. Dip in ice cream.
4. Roll in oatmeal or semolina.
5. Fry in a pan with oil on both sides.
6. If the meat is quite wet, such as defrosted chicken fillet, then you can simply roll in oatmeal and immediately fry, there will be a more crispy option.

One minus, the flakes stick worse to the meat than with the ice cream, and some of them will come off and remain in the pan. Photo of breading with only one oatmeal without ice cream at the beginning of the article.

Cornmeal breading

Semolina breaded chicken chops (left) and cornmeal(on right)

Tastier and healthier is obtained from wholemeal flour, i.e. from cornmeal flour as in this one.

Everything is exactly the same as with oatmeal or semolina, only without a lezon, the breading holds tight and turns out to be beautiful golden and does not burn so quickly.

note If you are using frozen foods, they must be completely defrosted.

© Taisiya Fevronina, 2013.

Like any responsible business, cooking does not accept trifles. Sometimes very small details can change the taste. ready meal beyond recognition! Today's menu is corn breaded chicken breasts.

We are all used to using breading to fry meat or fish. It helps to keep juiciness and contributes to the formation of a dense ruddy, and sometimes crispy shell-crust, which gives the meat or fish an additional original taste. Breading has many advantages, but usually, if wheat flour is used, it has such an unpleasant property - it burns in hot oil, turning it into a brown unappetizing slurry.

Sometimes, because of this, you have to change the oil several times and wipe the pan in order to end up with ruddy, and not smoky “embers” in the pan. So, now we will tell you the secret of the perfect breading - breading in cornmeal! Not only does it not burn, it gives a cheerful golden and truly “warm” shade to our chicken breast, it also creates the most crispy crust ... So, in your culinary piggy bank -

Recipe for chicken fillet in corn breading with sauce

Ingredients:

• chicken fillet - 2 pcs.;
• corn flour - 0.5
• glass;
• turmeric - 1 tsp
• broth - 0.5 cups;
• soy sauce- 3 tablespoons;
• garlic - 2 cloves;
• oil - 3 tbsp.

Cooking time: about 40 minutes

Servings: 2-3

Cooking fried chicken breast

• We are preparing our perfect breading- mix cornmeal (the coarser the grind, the more crispy the breading will come out) with turmeric. This spice is very useful, and thanks to its color it will wonderfully support the mood of the whole dish!

• We remove the breasts from the sternum or use a ready-made one. If you have a large one, it is better to cut it horizontally, dividing the fillet into two pieces of the same shape. We have a small fillet, it is not thick and bakes well even in a pan. You can start panning. Roll it carefully in a mixture of flour with turmeric, scrupulously filling corn breading the entire surface of the fillet and leaving no empty "islands". Note that we do not salt the chicken, as our sauce will contain a sufficient amount of salt, so it is not advisable to salt now, and the chicken will be more tender.

• We fry like ordinary pieces of meat, spreading in hot oil. First on big fire 5 minutes until a crust forms on both sides of the fillet, and then sharply reduce the flame level to a minimum, cover with a lid and simmer (do not fry!) for another 15-20 minutes, periodically turning the chicken over. From such delicate heat, it will gradually reach readiness and remain tender and juicy. While you prepare the sauce, you can transfer the chicken to foil and keep it warm until serving.

• Since the oil did not burn during the process, it remained fragrant, filled with meat juices from the chicken - we will prepare a sauce based on it. Fry finely chopped garlic on it, literally 15 seconds, just to extract the aroma from it.

• Then pour in the broth and soy sauce, boil the liquid for strong fire a few minutes.

Step 1: prepare the ingredients.

Rinse and dry the chicken fillet with paper towels, then cut it into long strips.
At the same time, mix in a bowl wheat flour with salt, sweet paprika, ginger and black pepper.
In another bowl, whisk milk with chicken egg to a homogeneous state.
Crumble corn flakes with a blender or rolling pin. The main thing is not to grind them too much, let some pieces remain quite large.

Step 2: Bread Chicken.

Line a baking sheet with parchment paper to immediately lay out the breaded chicken fillet.
Now the pieces chicken fillet dip alternately in the egg with milk, in the flour, back in the egg and finally in the corn flakes.
But put the pieces of chicken already covered with flakes on a baking sheet, trying to place them at a short distance from each other.

Step 3: Bake chicken fillet in corn flakes.

Between the pieces of chicken fillet in corn flakes, place small slices butter and send everything to bake in the oven, preheated to 180 degrees on the 30 minutes. At the same time, through 15 minutes The chicken fillet will need to be turned over so that it is baked well on all sides.
When the fillet is baked, take it out of the oven, remove it from the baking sheet and serve it to the table.

Step 4: Serve the chicken fillet in corn flakes.

Chicken fillet baked in corn flakes, serve as an appetizer or as a main hot dish. It goes well with tomato or garlic Sause, mayonnaise and mustard. Looks delicious and crunchy!
Bon appetit!

If you don't want to experiment with corn flakes, use breadcrumbs instead.

Chicken breast is real wand for any hostess. It is relatively inexpensive, it cooks quickly and with the right approach it always turns out juicy and tender. cooking recipes white meat actually lots of chickens. Here is one of the simple and quick category - chicken fillet breaded with corn flakes in the oven, see the recipe with a photo below. We will bread in ground corn flakes, and bake in the oven. As a result, we get tender chicken meat, covered with a crispy crust and not containing a single gram of excess fat. Serve so crispy chicken sticks it should definitely be with sauce: garlic, cheese or tomato, it’s already a matter of taste. Also try cooking.




Ingredients:

- 700 gr. chicken fillet;
- 100 gr. flour;
- 3 eggs;
- 2 cups unsweetened corn flakes;
- 1 tsp granulated garlic;
- 1 tsp paprika;
- pepper;
- salt.

How to cook with a photo step by step

1. We wash the chicken fillet, dry it. We separate a small loin part from each fillet, and cut the larger part into long strips of medium thickness. That is, from each fillet, approximately 4-5 strips are obtained, plus a small fillet.




2. Pepper all the obtained strips of chicken fillet and add salt to taste. Let the meat rest a bit to absorb the taste of salt and pepper.




3. We prepare the ingredients for breading. Pour the flour onto a plate. In another (deeper) bowl, whisk the eggs with the granulated garlic, paprika and a pinch of salt. Well, the most important thing. Grind the corn flakes to medium-sized crumbs. The easiest way to do this is to put the flakes in a tight plastic bag and roll them with a rolling pin.






4. Now panning. We take a strip of chicken fillet and roll it first in flour, then immerse it in the egg-garlic mass, and then bread in crushed flakes.




5. We spread all the breaded sticks on a capacious baking sheet, the bottom of which must be lined with a piece of baking parchment. Bake for about 20 minutes at 200 degrees.




6. Serve crispy chicken sticks, as mentioned above, with a sauce of your choice. Pay attention to this