Personally I am not a huge fan of chicken breast because 9/10 times it is just too dry and flavorless for me to enjoy. I’ve only found two ways to prepare it in a way that I enjoy eating it. The first way was chicken Kiev which is moist because you have a chunk of butter in side the chicken breast (not the most healthy way to eat chicken breast). The second way was in trying a two step cooking method (fry/bake).
What You Need:
- 4 Chicken Breast
- 1 Cup AP Flour
- 1 Tbs Cajun Seasoning (or favorite chicken seasoning)
- 1 Egg + 2 Tbs Water (egg wash)
- 1 Cup Italian Bread Crumbs
- Roughly 48 fl oz of deep frying oil (Peanut oil, canola oil, or vegetable oil)
What You Do:
- What you do is you have to take your chicken breast and pound it a bit to tenderize the meat and to get it to be 3/4 inch thick so it will cook consistently.
- Mix some Cajun seasoning (1 Tbs) in with about 1 cup of all purpose flour. coat your chicken breast in a thin layer of seasoned flour. Make sure to shake off access flour.
- Mix one egg with 2 Tbs of water to make an egg wash. Dip your flour coated chicken breast in egg wash. Once coated with egg wash dip your chicken breast into the Italian bread crumbs. Coat a thin layer and shake off extra bread crumbs. Rest the chicken on a rack for at least 10 minutes to let the crust solidify.
- Preheat convection oven to 350 degree F. In a dutch oven, wok or deep fryer heat up your oil to 375 degree F. Deep cry our chicken breast for 45 seconds to one minute. Just enough to develop a golden brown crust. Remove the chicken once a golden brown crust forms and place it onto another rack on a baking sheet. Once you have all your chicken breast deep fried and placed onto the rack/baking sheet, place the whole baking sheet into the preheated convection oven for 12 – 15 minutes. If you do not have a convection oven then you can do this in a standard oven but cook for at least 20 minutes at 350 degree F. Chicken breast center should be at roughly 160 degree F when you remove from the oven. Let the chicken rest on the rack for at least 5 minutes before serving (it will carry over to roughly 165 degrees while resting).
I serve my chicken breast with some home made sauce. It is my own sauce so I can’t give you the exact recipe but it is basically (soy sauce + hoisin sauce + oyster sauce + grilled onions + scallions + Sugar + Jalapeno). It tastes like a super charged hoisin sauce with a sweet and spicy kick. To be honest you can enjoy this chicken with a complex sauce like my own or even with just ketchup or Hawaiian BBQ Katsu Sauce.
Derrick Chan
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