Chicken fillet with mushrooms, a dish lighter than the one prepared with lamb. Chicken fillet with mushrooms, well seasoned and tasty, with a festive presentation. How to prepare chicken stew with mushrooms, perfect for Easter, including for children.
To tell you the truth, I was the only one in my family who ate lamb. For some mysterious reason, her husband is not at all attracted to the lamb , although he is a fan of chopping. The children didn’t like to taste either, probably influenced by their father.
So I didn’t have high hopes that this chicken with mushrooms would be successful. Well, I was sorely mistaken. It may have been the fact that it is a lighter dish than lamb chop, that it does not look greasy (although it has no fat) or maybe its appearance is embellished by slices of bacon, made the family first taste, then even determined claims to a serious portion of drob.
Chicken breast has a light texture, easily digestible, the taste is delicious and the appearance of big days. A dish only good to put on the Easter menu. A version of chicken fillet, in a crust of tender dough, Laura published a few years ago, it’s still just as delicious and you can find it by clicking on the link.
The idea is that such a drob is fine, delicate and extremely pleasant to taste, in fact it is a delicious cake that goes ready for any occasion, not only for Easter. I think it would fit perfectly among the cold appetizers for a festive occasion in the family, maybe I would just give up hard boiled eggs, which we used to associate with the Easter cake.Print
Crispy Chicken Fillet Sandwich Recipes
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 1x
- Category: Dessert
- Method: Main Course
- Cuisine: American
- 1 quart water
- ¼ cup kosher salt
- ¼ cup sugar
- 4 chicken breasts boneless, skinless
- 4 sesame seed buns
- 4 Tablespoons butter
- ¼ cup mayonnaise
- dill pickle slices
- 3 quarts vegetable oil for frying
- 1 cup all-purpose flour
- ¾ cup Argo® Corn Starch
- 1 teaspoon Argo® Baking Powder
- 4 teaspoons ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¾ cup cold water
Pound chicken to ½” – ¾” thick (just to make sure it’s even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.
Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).
Add ¾ cup cold water to the remaining flour mixture and whisk until smooth. *see note
Heat oil over medium heat to 350°F in a Dutch oven or deep pan.
Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it’s coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.
Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).
Remove from oil and place chicken on a paper towel lined plate to drain.
Butter each sesame seed bun and toast under the broiler just until golden.
Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.
- Serving Size: 4 sandwich
- Calories: 861kcal
- Sugar: 2g
- Sodium: 1249mg
- Fat: 51g
- Carbohydrates: 46g
- Protein: 54g
- Cholesterol: 181mg
Keywords: chicken fillet sandwich