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Crispy Chicken Fillet Recipe

crispy chicken fillet recipe

Crispy Chicken Fillet Recipe - Golden, Juicy & Irresistibly Crunchy!

Get ready for the crispiest, juiciest chicken fingers you've ever made at home! This Easy Crispy Chicken Fillet Recipe delivers perfectly golden, crunchy-on-the-outside, tender-on-the-inside chicken strips that beat any fast-food version. Marinated in garlic, calamansi, and fish sauce for authentic Filipino flavor, then double-coated for maximum crunch - these chicken fingers are perfect for snacks, baon, or family dinners!

Why This Recipe Works:

βœ… Extra crispy with the perfect cornstarch-flour coating
βœ… Juicy inside thanks to the quick brine (fish sauce + calamansi)
βœ… Versatile - great as finger food, with rice, or in sandwiches
βœ… Kid-approved - even picky eaters will love these!

Pro Tips for the Best Crispy Chicken:

πŸ”₯ For extra crunch - Add 1 tsp baking powder to flour mix
🌢 Spicy version - Mix chili powder into the flour
πŸ— Keep juicy - Don't overcrowd the pan while frying
βœ‚οΈ Uniform cuts - Slice chicken evenly for consistent cooking

Serving Suggestions:

🍟 As Chicken Finger Snacks - With ketchup or honey mustard
🍚 With Garlic Fried Rice - Filipino-style chicken fingers!
πŸ₯— In Wraps/Sandwiches - Add lettuce & mayo for a quick meal

Enjoy your homemade crispy chicken fillet - better than takeout! πŸ˜‹πŸ—

Cooking Video Guide: Crispy Chicken Fillet Recipe

crispy chicken fillet recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cooking Method:
Cuisine: ,
Courses: , , , ,
Difficulty: Intermediate
Servings: 4
Calories: 480
Best Season: Suitable throughout the year
Description

Get ready for the crispiest, juiciest chicken fingers you've ever made at home! This Easy Crispy Chicken Fillet Recipe delivers perfectly golden, crunchy-on-the-outside, tender-on-the-inside chicken strips that beat any fast-food version. Marinated in garlic, calamansi, and fish sauce for authentic Filipino flavor, then double-coated for maximum crunch - these chicken fingers are perfect for snacks, baon, or family dinners!

Ingredients
    For the Chicken:
  • Β½ kg chicken breast fillet (sliced into 1-inch strips)
  • 2 tbsp calamansi or lemon juice
  • 2 tbsp fish sauce (patis)
  • 6 cloves garlic (minced into paste)
  • salt to taste
  • all purpose seasoning or MSG
    • For the Crispy Coating:
  • 6 tbsp cornstarch
  • 1 cup all-purpose flour (adjust as needed)
  • 1 tsp garlic powder (optional, for extra flavor)
  • cooking oil for deep frying
    • Dipping Sauce:
  • mayonnaise
  • ketchup
  • pepper powder
  • salt to taste
Instructions
    Marinate the Chicken
  1. 1
    In a large bowl, combine chicken sticks with calamansi juice or lemon juice, garlic paste, fish sauce, and all-purpose seasoning. Toss lightly.
  2. 2
    Add cornstarch, flour, and beaten eggs. Mix until evenly coated. Let sit for 15 minutes to tenderize.
    3. Bread the Chicken
  3. 3
    Spread breadcrumbs on a plate. Dredge each chicken stick in breadcrumbs, pressing gently to adhere.
  4. 4
    Arrange on a tray and let rest for 10 minutes (helps coating stick better).
    5. Fry to Crispy Perfection
  5. 5
    Heat oil in a deep pan (enough to submerge chicken) over medium-high heat (170–180Β°C).
  6. 6
    Fry in batches (don’t overcrowd!) for 3–4 minutes per batch until golden brown and crispy.
  7. 7
    Drain on a wire rack or paper towels to keep crisp.
    8. Serve
  8. 8

    Enjoy hot with steamed rice and dipping sauce!

    Watch our step-by-step video on YouTube! [Chicken Fillet]

Nutrition Facts

Servings 4

Amount Per Serving
Calories 480kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Sodium 1100mg46%
Total Carbohydrate 45g15%
Sugars 0.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips for Success

  • Oil Temperature: Too cool β†’ soggy; too hot β†’ burns outside before cooking inside. Test with a breadcrumbβ€”it should sizzle immediately.
  • Extra Crispy: Double-coat by dipping breaded chicken back in egg, then breadcrumbs again.
  • Make-Ahead: Freeze unbreaded sticks (marinated) for up to 1 month, or freeze breaded sticks before frying.
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Read it online: https://yummyfood.ph/recipe/chicken-fillet/