🇧🇷 Cebola e Salsa
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Easy and fast recipe for super crispy chicken fillets, accompanied by a delicious sauce to complement them.
Recipe Video
Ingredients
- 1kg de Chicken breast fillets
- 2cloves de Minced garlic
- 1teaspoon de Black pepper
- 1teaspoon de Paprika (sweet, hot, or smoked)
- 1/2tablespoon de Salt
- 3tablespoons de Mayonnaise
- 1teaspoon de Ketchup
- 1teaspoon de Mustard
- Chives or parsley
- 1/2onion de Very finely diced onion
- 1/2lime de Lime juice
- All-purpose flour
- Oil
Instructions
Cut the chicken fillets into strips, not worrying about uniform sizes.
Season the chicken strips with minced garlic, black pepper, paprika, and salt to taste.
Dica: If you wish, add other seasonings of your preference.
Mix the seasoning well into the chicken and let it marinate for approximately 15 minutes to absorb the flavors.
Prepare the sauce by mixing mayonnaise, ketchup, mustard, black pepper, chopped chives/parsley, half a finely diced onion, and the juice of half a lime.
Dica: It is not necessary to add salt to the sauce, as the mayonnaise already contains salt.
Refrigerate the finished sauce.
After the 15 minutes of resting, start breading the chicken strips, coating them only in the all-purpose flour.
Dica: Bread them little by little, pressing firmly so the flour adheres completely to all pieces.
Heat enough oil in a pan over medium heat. The oil should be hot, but not excessively so, to prevent burning the coating before the chicken cooks through.
Dica: Do a temperature test with a wooden skewer; when it bubbles around the skewer, the oil is ready.
Fry the chicken in small batches to maintain the oil temperature and ensure crispiness.
Dica: Stir occasionally to separate the pieces and flip if necessary, ensuring they brown evenly and cook through inside.
Remove the fried chicken and place it on paper towels to drain excess oil.
Serve the hot crispy chicken with the reserved sauce.
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Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy2488 kcal124%
- Carbohydrates91 g30%
- Protein287 g383%
- Total Fat102 g185%
- Dietary Fiber12 g50%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
Categories
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