Egyptian Chicken Panne (Breaded-Chicken) Recipe
Egyptian Chicken Panne (Breaded-Chicken) Recipe as the Egyptians do it
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
- 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.
- 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
- Mix the ingredients very well as shown in the picture
- 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
- 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
- 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
