Egyptian Chicken Panne (Breaded-Chicken)

The Egyptian Chicken Panne is the friend of every Egyptian mother, not every mother only, in fact, it is the friend of the entire Egyptian family.

The Egyptian chicken Panne was famous in Egypt about 20 years ago, and since then, not a week passed without the chicken Panne being one day that week on the Egyptian table.

 

What distinguishes this recipe is the ease of preparation and also the lack of costs in addition to the wonderful taste.

And the secret always in making chicken Panne is the seasoning.

Many countries have their own chicken Panne and also the name may differ and since I have traveled to many countries (without prejudice) I can say that the Egyptian seasoning is different and very wonderful.

So,

In this recipe, I will share the authentic Egyptian way of making Chicken Panne as the Egyptians eat it.

 

Check out my recommended ingredients & tools for this recipe I love it & I think everyone should have them.

 

 

INGREDIENTS

  

  1. 1 kilo medium-sized chicken breasts, cut into sliced
  2. 1 tablespoon Garlic powder
  3. 1 tablespoon Onion powder
  4. 1 teaspoon Ginger powder
  5. A quarter cup of lemon juice
  6. 4 tablespoon Vinegar
  7. Half a cup of Onion juice
  8. 170g yogurt
  9. 1 Cup of Bread Cramps
  10. A cup of white flour
  11. 2 tablespoons starch
  12. 2 eggs
  13. ¼ cup milk
  14. 1 Tea Spoon of salt
  15. 1 Tea Spoon black pepper
  16. 1 Oil

INSTRUCTIONS

 

  1. To prepare the marinade, bring a deep dish and put garlic, onion powder, ginger, black pepper and salt
  2. Add lemon juice
  3. Add onion juice – To make the best onion juice for Chicken Panne, grate the onion, then filter it and use only onion water
  4. After adding lemon juice and onions, add four tablespoons of white vinegar
  5. Add a cup of yogurt, noting that you must mix it well until it reaches an acceptable degree of liquid before adding it to the mixture.
  6. Mix all the mixture well until it becomes as shown in the picture
  7. Put the Chicken Panne in the marinade, cover it well, then leave it in the refrigerator for at least two hours
  8. While placing the Chicken Panne in the refrigerator, prepare for frying. Bring a deep dish and put in the eggs and milk , add some salet & black peper
  9. Mix the ingredients very well as shown in the picture
  10. Bring the flour and put the starch on it and mix them well
  11. Bring the  Chicken Panne from the refrigerator, then clean it well from the seasoning and start by putting it in the flour (just a small touch), then put it in the egg mixture and finally put it in the breadcrumbs and press it well to ensure a crispy outer layer
  12. cover the Panne and put it in the fridge for 30 minutes to ensure that the outer layer is stuck in the Panne .
  13. Heat the oil well and put the Chicken Panne  in the pan., reduce the temperature and leave for two minutes, then flip it on the other side.
  14. When the Chicken Panne reaches golden color and you notice that the crust has become crunchy, this is evidence of the completion of cooking
  15. Remove the Chicken Panne from the frying pan and put it in a strainer to get rid of all the oil, then put it on a serving plate

 

 

Egyptian Chicken Panne (Breaded-Chicken) Recipe

Kaly
Egyptian Chicken Panne (Breaded-Chicken) Recipe as the Egyptians do it
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 125 kcal

Equipment

  • Frying pan
  • Wooden spoon

Ingredients
  

  • 1 kilo medium sized chicken breasts, cut into sliced
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 teaspoon Ginger powder
  • A quarter cup lemon juice
  • 4 tablespoon Vinegar
  • Half a cup Onion juice
  • 170g yoghurt
  • 1 Cup Bread Cramps
  • A cup white flour
  • 2 tablespoons starch
  • 2 eggs
  • ¼ cup milk
  • 1 Tea Spoon salt
  • 1 Tea Spoon black pepper
  • 1 Oil

Instructions
 

  • To prepare the marinade, bring a deep dish and put garlic, onion powder, ginger, black pepper and salt
  • Add lemon juice
  • Add onion juice - To make the best onion juice for Chicken Panne, grate the onion, then filter it and use only onion water
  • After adding lemon juice and onions, add four tablespoons of white vinegar
    adding vinegar
  • Add a cup of yogurt, noting that you must mix it well until it reaches an acceptable degree of liquid before adding it to the mixture.
    adding yoghurt
  • Mix all the mixture well until it becomes as shown in the picture
  • Put the Chicken Panne in the marinade, cover it well, then leave it in the refrigerator for at least two hours
  • While placing the Chicken Panne in the refrigerator, prepare for frying. Bring a deep dish and put in the eggs and milk , add some salet & black peper
    preparing the panne cover
  • Mix the ingredients very well as shown in the picture
    Mix ingredients
  • Bring the flour and put the starch on it and mix them well
  • Bring the  Chicken Panne from the refrigerator, then clean it well from the seasoning and start by putting it in the flour (just a small touch), then put it in the egg mixture and finally put it in the breadcrumbs and press it well to ensure a crispy outer layer
    steps
  • cover the Panne and put it in the fridge for 30 minutes to ensure that the outer layer is stuck in the Panne .
  • Heat the oil well and put the Chicken Panne  in the pan., reduce the temperature and leave for two minutes, then flip it on the other side.
  • When the Chicken Panne reaches golden color and you notice that the crust has become crunchy, this is evidence of the completion of cooking
    final banne
  • Remove the Chicken Panne from the frying pan and put it in a strainer to get rid of all the oil, then put it on a serving plate
    final shape of banne
Keyword Breaded-Chicken, Egyptian Chicken Panne

Notes for frying Egyptian Chicken Panne (Breaded-Chicken)

The seasoning in this recipe is the secret, so make sure you do it with the same steps.

Do not forget to put milk and yogurt because it will soften the Panne and make it wonderful.

When frying, put a lot of oil in the frying pan.

Do not put too much panne in the pan and always remember to reduce the temperature immediately after placing the panne.

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