Crispy Chicken Fillets

Chicken:

1. If you use chicken breasts, you will have to slice them. 4 chicken breasts
2. Place a kitchen towel under a large cutting board to prevent it from slipping.
3. Lay the boneless skinless chicken breast on the cutting board. Place one hand flat on the piece of meat. Slice horizontally through the middle of the breast.
4. Open up the breast, so you have two fillets. If you didn’t manage to cut them to the end, finish slicing them now. You should have two pieces of an even thickness.

Marinate chicken fillets:

1. Mix buttermilk, eggs, and spices in a shallow dish (for instance, a baking dish). 1 cup/ 250 ml buttermilk + 2 eggs + 1 teaspoon paprika + 1 teaspoon garlic powder + ½ teaspoon onion powder + ¼ teaspoon cayenne pepper + 1 teaspoon fine sea salt + ½ teaspoon black pepper
2. Marinate chicken: Add the chicken to the marinade and turn it around to coat it all over. Cover the dish with plastic wrap and refrigerate it for at least 30 minutes to 4-5 hours.
3. Bring the chicken to room temperature before frying it; it will need 45-60 minutes on the counter.

Bread the chicken:

1. Mix panko breadcrumbs, paprika, and Parmesan in a large shallow bowl.
2. Lift a fillet from the buttermilk marinade and let the excess marinade drip back into the dish.
3. Dredge the pieces through the breading, pressing the breading lightly onto the fillets to help them adhere.

Shallow-fry the fillets:

1. Heat the oil while you bread the chicken. The oil temperature should be around 350°F/ 180°C (Note 3).
2. Carefully lower a few chicken pieces into the oil (use tongs). Don’t overcrowd the pan.
3. Fry the chicken on each side for 4-5 minutes until nicely browned and cooked. The internal temperature measured with a meat thermometer should be 165°F/ 74°F.
4. Transfer the chicken to a large plate lined with paper towels to absorb the excess oil.