Chicken fillet in a potato coat
Description
Chicken fillet in a potato crust resembles the well-known chicken nuggets, but with the added bonus of a crispy potato coating. Try to cut the chicken breast into pieces of uniform thickness to ensure even cooking. Squeeze the potatoes as thoroughly as possible. Don't make the potato layer too thick, and don't be afraid to press it down with your fingers. Fry in well-heated oil and place the cooked pieces into a bowl lined with paper towels to absorb excess oil. Serve immediately. This dish goes perfectly with ketchup, mayonnaise, cheese sauce, or garlic sauce.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Wash the fillet, dry it, and slice thinly.
- 3
Step 3
Place the fillet in a bowl, add salt, add flour, and coat the pieces completely in the flour.
- 4
Step 4
Grate the potatoes on a coarse grater. Place in a cloth and squeeze out the juice well.
- 5
Step 5
Add spices, egg whites, starch, salt, and mix.
- 6
Step 6
Take a piece of fillet and coat it in the potato mixture, pressing the potato with your fingers.
- 7
Step 7
Heat the vegetable oil to 180°C, then immerse the pieces. Cook until golden brown.
- 8
Step 8
Remove from oil and place on a plate lined with paper towels. Serve hot.
- 9
Step 9
Can be served.