Two amazing recipes using chicken breast
I never liked chicken breast; it used to be my least favourite part of the chicken. Anytime I had it, it was too chewy and lacked flavour. I have however come to discover that it isn’t that chicken breast is in itself boring, rather inadequate seasoning and wrong cooking techniques were responsible for my initial experience. Chicken breast has since become my favourite part to eat because I have created ways to enjoy it better and I now understand how healthy that chicken part is. Today I share two ways you can enjoy chicken breasts.
Crispy chicken nuggets
This recipe is perfect not just for children, but for everyone. It is really easy to prepare and finishes so fast you would be surprised. For this recipe you will need:
1 Cup all purpose flour
2 Cups corned flakes
1 Tablespoon /to taste salt
1 Tablespoon white pepper
1 Tablespoon smoked paprika
3 Cups Vegetable Oil to deep fry
2 skinless chicken breasts
3 Tablespoons powdered milk (Optional)
• Dab Chicken breast with a paper towel so that it is not dripping of water and set on a chopping board.
• With a sharp knife, cut chicken breast into byte sizes and set aside.
• Break the eggs, and blend the corned flakes coarsely. Also add salt and pepper and paprika to the flour and combine properly. If you like the option with the powdered milk, add it to the Eggs.
• Set up a coating station: In three bowls, add all purpose flour to one, add cracked eggs in the other and add ground Corned flakes to the third bowl.
• Next, add some salt to the chicken breasts and give it a good rub.
• With a tong, dip each chicken piece in all-purpose flour; shake it to get rid of excess flour. Dip it next in the Egg mixture, making sure you get it all around and finally dip it in the bowl with ground cornflakes, allow it to coat evenly then set it on a tray to rest till all the chicken nuggets are coated.
• In a pan, add some vegetable oil and allow to heat up. If the oil is too hot, the chicken will brown faster and will be burnt without getting cooked. If the oil is not hot enough, the chicken nuggets would soak up oil and become soggy – no crunch.
• The chicken nuggets would only take about 4 to 6 minutes to cook, so make sure you keep an eye on it and flip it often.
• When it is golden brown, set it on a paper towel so that it can soak up excess oil.
Recipe 2: Chicken Suya
Ever since I started making these Chicken Suya Skewers, I rarely frequent my favourite suya spot because, I can make same happen within 10 minutes in my kitchen. It is perfect for entertaining guests, so it is definitely my go-to quick fix when I have guest over. For this recipe you will need:
1/4 cup Suya Spice
1 tablespoon Salt/to your own preference
2 tablespoons Onion powder
1/4 cup Vegetable oil
3 Skinless Chicken breast
• Soak bamboo sticks in water.
• Preheat oven to 350 degrees (the top grill).
• Slice Chicken breasts thinly, horizontally so that it cooks faster.
• Thread chicken into the bamboo sticks.
• In a bowl, add suya spice, salt, onion powder and vegetable oil, mix together, set about 2 tablespoons of this mix aside for brushing your chicken when it is almost done.
• Do not use the left-over marinade or cutlery or plate (unwashed) that you used for the chicken to prevent food poisoning and contamination.
• Using a brush, or just your spoon, apply the marinade over the chicken, on each side and place in fridge for 30 minutes. You can cook it immediately too.
• Rub a bit of oil on a grill pan and heat it up for about 40 seconds.
• Bring out chicken from fridge and place the skewers on the grill pan, 2 minutes on each side.
• Transfer the chicken skewers to the oven and allow to grill for 4 minutes and, using a new brush/applicator, brush with the marinade set aside.
• Total cooking time should be about 8-10 minutes if not your chicken breast will not be tender, it will be stiff and rubbery to taste
• Sprinkle more suya spice on it, and chop some onions, tomatoes, cabbage and serve!
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