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
