Given that it may be prepared ahead of time or quickly for supper, Paneed Chicken is a straightforward meal. Chicken breasts that have been butterflied and thinly sliced are breaded and pan-fried to perfection in this easy recipe for panéed chicken.
You’ll make this Paneed Chicken again and again because the chicken is crispy and delectable in every bite. The best part is that a pan will do; no deep fryer is required! Check the recipe of Chickenqa.com below:
What is Paneed Chicken?
In order to make wonderful panéed chicken, thin chicken breasts are pounded or butterflied into fillets, then covered in seasoned breadcrumbs and pan-fried till golden and crisp.
I grew up eating panéed chicken in Spain, and it wasn’t until much later—while dining at a Jazz Fest booth in New Orleans—that I fell in love with it once more. With a cup of ice-cold strawberry lemonade, it was crunchy, hot, and pure delight.
Jazzfest is a significant New Orleans event that features a wide variety of excellent music, such as jazz, gospel, Latin music, rock, big bands, brass bands, and high-profile performers. All of that is fantastic, but what drives me to travel? The meals!
Paneed Chicken Recipes
1. Paneed Chicken Ingredients:
Everything you’ll need to prepare the ideal pan-seared chicken is listed below:
- Butterflied chicken breasts: You want each chicken fillet in butterflied chicken breasts to be thin. This ensures that it cooks quickly and in coordination with the breadcrumb coating, preventing a burnt crust.
- Flour: For the initial layer of the crispy coating, all-purpose flour was utilized.
- Salt & Pepper: Season the flour with salt and pepper.
- Egg and water are combined: The breadcrumbs adhere to each fillet better thanks to the flour and egg mixture’s glue-like effect. Regular breadcrumbs or Panko breadcrumbs can be used.
- Breadcrumbs are seasoned with Italian spice and garlic powder to make each bite tasty.
- Parmesan cheese: is an optional addition that gives the coating a strong, cheesy flavor. Use grated Parmesan if you can.
- Oil: or frying, oil. I advise using a neutral oil, such as olive or vegetable.
Use gluten-free all-purpose flour and gluten-free breadcrumbs in a 1:1 ratio to make this recipe gluten-free.
2. Step-by-step Guide for making Paneed Chicken
Don’t be scared by the technique of making panéed chicken; it’s easy. The flour, egg wash, and breadcrumbs should be put in separate shallow pie pans to make dredging the chicken simpler. Each fillet will have enough room to be covered uniformly in this manner.
Tips: Keep a dry hand and a wet working hand at all times.
- Chicken should be tucked in.
Place each chicken breast on a cutting board after thoroughly drying it. Each fillet should be butterflied with a good knife.
- Set up your work area
Combine the flour, salt, and pepper in a small bowl. Eggs and water should be whisked in a separate dish. Breadcrumbs, Italian seasoning, garlic powder, and Parmesan cheese, if used, should all be combined in a third dish.
- Its time to dredge
Chicken pieces should be dipped in the flour mixture. Then, use the egg mixture to cover both sides, allowing any extra drip back into the serving dish.
- Spread breadcrumbs on.
Transfer the breaded chicken into the dish, being careful to press down so that all sides of the chicken are coated.
Heat enough oil to completely cover the bottom of a sizable cast-iron skillet or pan over medium-high heat. Two at a time, add the breaded chicken breasts and cook until the internal temperature reaches 165F and the crust is golden brown.
Before serving, take the chicken out of the pan and give it five minutes to rest.
3. Add some Lemon Butter Sauce to make the dish more delicious
- Contains 1 cup of dry white wine.
- 3 lemons, quartered and peeled
- 2 tablespoons of garlic, minced
- 1 tablespoon of shallots, minced
- 1 salt shakerful
- Freshly ground black pepper, three twists
- Worcestershire sauce, 1 dash
- a splash of spicy sauce
- 50 ml of thick cream
- Unsalted butter, cut into halves and kept at room temperature, 1/2 pound
- 1 tablespoon of fresh parsley, cut up finely.
Directions to make:
Over high heat, preheat a sizable nonreactive skillet. Add the wine, lemons, garlic, and shallots to the heated skillet. Using a wire whisk, mash the lemons after cooking for 3 minutes.
Add the Worcestershire, spicy sauce, salt, and pepper, and stir. Cook for about 3 minutes, or until the mixture has a slight syrupy consistency. After adding the cream, stir for one minute. A few pats of butter at a time, stir into the mixture over low heat.
Remove the pan from the heat once all of the butter has been added, but keep whisking until all of the butter has been integrated into the sauce. Pour the sauce through a strainer, collecting all the liquid in a basin. Add the parsley and stir. Serve right away or keep the heat for a few minutes.
There could be any leftover Lemon Butter Sauce. It can be frozen or kept in the refrigerator for up to 5 days. It will be easier to pop out individual servings if you freeze them in ice cube trays, in my opinion. Simply heat them in a basin that is microwave-safe until melted. Additionally delicious on grilled or fried fish, this sauce.
In conclusion, pan-fried chicken, known as panéed chicken, offers a delightful and straightforward meal option that can be enjoyed with ease. With its crispy and delectable texture, this dish brings a touch of culinary delight to any supper. The process of creating panéed chicken involves pounding or butterflying thin chicken breasts, coating them in seasoned breadcrumbs, and pan-frying them to golden, crisp perfection. The result is a flavorful and satisfying dish that captures the essence of both tradition and innovation.