Crispy Garlic Parmesan Chicken
- 250 grams chicken thigh fillet
- salt and pepper
- 4 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 ½ cups milk
- 1/2 cup MAYA All-Purpose Flour
- 1/2 cup MAYA Cornstarch
- 3 tablespoons garlic powder
- 2-3 pieces eggs beaten
- 2-3 cups panko bread crumbs
- 1 cup parmesan cheese grated
- oil for frying
Put chicken thigh fillet in a medium-sized bowl and season it with salt and pepper.
Add garlic and paprika and gently massage chicken. Add milk and let it marinate for at least 4 hours. For best results, marinate overnight while massaging the chicken every now and then.
Drain the chicken and let it dry for a few minutes.
In a separate bowl, mix flour, cornstarch, and garlic powder.
In another bowl, beat eggs and set aside.
Mix panko bread crumbs and parmesan cheese in another bowl.
Dredge marinated chicken with flour mixture then dip it into the beaten eggs and coat with panko bread crumbs mixture. Set aside.
Heat oil in a frying pan over medium heat.
Fry the breaded chicken fillet until golden brown. Transfer the cooked chicken onto a plate with paper towel to remove excess oil.
Serve with potato wedges and buttered French beans on the side.
Yield: 3-4 servings