Cream and milk do their wonders to the chicken providing extra moisture and tenderness. Quite easy to make and a great alternative to fried chicken.
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my Chicken Recipes.
Shake n Bake Crispy Un-Fried Chicken
Servings: 6 People
Ingredients
- 5 Chicken Breasts , without the skin, cut into 3-4cm cubes
- 300 ml Fresh Cream
- 300 ml Fresh Milk
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tsp Fine Sea Salt
- 2 tsp freshly ground Black Pepper
- 2 tbsp Dijon Mustard , store bought or from my recipe in ‘Sauces’ section
- ½ tbsp Sambal Oelek Sauce , or any hot chili sauce
- 150 g Panko Breadcrumbs
- 50 g Parmigiano Reggiano , grated
- 1 tsp Turmeric
- 2 tsp mild Sweet Paprika , not smoked
- 30 ml Rapeseed Oil
Instructions
- Take a large glass bowl and add ½ tbsp onion powder, ½ tbsp garlic powder, 1 tsp salt, 1 tsp pepper, the Dijon mustard and the sambal oelek sauce. Mix well and pour into the mixture both the fresh cream and the milk. Stir and add the cubed chicken. Refrigerate overnight, or at least for 2 hours.
- Add into a zip bag the breadcrumbs along with the Parmigiano Reggiano, the rest ½ tbsp onion powder and ½ tbsp garlic powder, the rest 1 tsp salt, 1 tsp pepper, the turmeric and the paprika. Zip the bag and shake to get mixed. Keep aside.
- Next day and an hour before cooking take the chicken out of the fridge and place the chicken cubes in a pan with a rack. This will allow the chicken cubes to get rid of the excess marinade.
- Open the zip bag and add the chicken cubes, shake and toss/flip the bag so that every chicken cube is coated with the breadcrumb mixture.
- In the meantime, turn the oven on to 190°C, air circulation and rack set at the middle.
- Take another pan with a rack and lightly brush half of the oil on the rack. Add the chicken cubes and drizzle the remaining oil on the chicken. Place in the oven and cook for 40’ until golden brown and crispy.
