John Myers
Ingredients for 3 servings:
- 600 g chicken breast fillet(s)
- 500 ml buttermilk
- 3 m.-sized eggs
- 3 tbsp milk
- 200 g wheat flour for flouring
- 400 g breadcrumbs
- n. B. Salt and pepper, white, finely ground
- n. B. Paprika powder, sweet
- e.g. frying oil
Instructions
Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 minutes; Total time approx. 3 hours 47 minutes
a real hit for every party, crunchy and crispy
Wash the chicken breast fillets and then marinate them in buttermilk for about 3 hours. Rinse the fillets, pat dry with kitchen paper, halve lengthwise, and cut into strips about 1 cm thick. Now prepare three shallow containers. Pour the flour into the first container and mix it with the three spices. Don’t add too much salt, as the dish is usually served with dips, which are already strong in flavor. In the second container, break the eggs and whisk them with the milk. In the third container, add the breadcrumbs. Now coat the meat sticks in the seasoned flour, then coat them in the egg-milk mixture on all sides and finally coat them with the breadcrumbs. Heat the oil in a saucepan to 180°C. If you don’t have a thermometer at home, a wooden skewer will suffice. If the fat forms small bubbles when it touches the wood, it’s hot enough. Now fry the meatballs for 2 minutes. The cooking should be split into two batches. The meatballs are now ready to serve. Serve with ketchup, mayonnaise, or any sauce.
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