Breaded fried chicken breast is another version of chicken steak that is fried and crispy. If you love crispy coated chicken cutlets you’ll love this treat.
The marinade makes the chicken mildly spicy and tangy. The chicken is juicy from inside with crispy crust on the outside.
What makes this recipe special is the cheesy spinach stuffing that flows out of the chicken. This saves the chicken from getting boring and adds such lovely flavor to every bite. Instead of deep frying, I choose to shallow fry the chicken breast to avoid excess use of oil. I know, I can bake it but sometimes, you just don’t want that extra step and keep all cooking on the stove.
Check out the tips section below baking and deep frying and ingredient substitution guides. I hope it helps.:)
Baking Guide: You can also bake this breaded chicken breast at 425 F for 10 minutes. Bake the breaded chicken on a wire rack with a tray underneath. If do not have wire rack then bake chicken on baking paper lined baking tray. Flip chicken halfway.
Deep Frying Guide: You can also deep fry this chicken for 8-10 minute on medium high heat until golden and crispy.
Substitution Guide: You may substitute 1 teaspoon garlic powder with 1 teaspoon garlic paste. Add garlic paste in chicken marination to skip garlic powder in seasoning.
You can substitute 1 tablespoon tomato paste with 1 fresh tomato diced, but then you have to cook longer until tomato melts and water dries.
You can substitute 2 cream cheese triangles with 3 tablespoon of cream cheese.
Gluten Free Guide: For gluten free fried chicken breast switch flour for cornflour and breadcrumbs for gluten free cornflakes in equal measures.
Breaded crispy Fried chicken
The seasoning is amazing and the chicken taste so yum! Just be careful that the chicken is cooked on low heat and cooked through while frying.
½ tablespoon parsley
2 teaspoon red chilli powder or less to taste
1½ teaspoon garlic powder*
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin powder
2 chicken breast (tenders removed)
1 tablespoon yogurt ,helps tenderise
1 tablespoon soy sauce
1 tablespoon mustard sauce
1 tablespoon lemon juice
1 tablespoon prepared seasoning
2 tablespoons oil
½ cup sliced fresh spinach leaves packed or ¼ cup canned or boiled spinach
1 teaspoon of prepared seasoning
1 tablespoon tomato paste *
2 cream cheese triangles or cubes*
¼ cup water
5 tablespoon flour
2½ teaspoon of prepared seasoning
1 eggs beaten
½ cup bread crumbs or cornflakes
Oil to fry
Mix ingredients of seasoning in bowl and set aside.
Wash and pat dry chicken breast.
In a bowl mix all ingredients of marination. Apply marination over chicken breast and let it marinate for 30 minutes.
While chicken marinates let us prepare stuffing. In a pan heat oil, then add spinach , prepared seasoning ,tomato paste, cheese triangles and water. Cover the pot and cook for 7 minutes until spinach is tender.
Remove the lid and cook further until it forms a thick sauce.
Make deep cavity in chicken breast by making deep cuts in the outer side of breast. Then stuff the filling in the cavity. Set aside.
Mix 2 teaspoon of prepared seasoning with flour in a bowl. In another bowl, beat an egg with ½ teaspoon of prepared seasoning. Keep bread crumbs in third bowl. Set all three bowls in a line.
Dip each chicken breast carefully in flour, dusting off any excess flour. Then dip in egg wash and finally coat with bread crumb. (You can also coat with crushed cornflakes.)
Shallow fry breaded chicken breast for 10 minutes, 4-5 minutes on each side, until crispy and golden.