- 8 x 150g chicken thighs
- 1 cup plain flour
- 4 eggs
- 1 cup buttermilk
- 4 cups (300g) panko breadcrumbs
- 60g fine table salt
- 1 tbsp caster sugar
- 500ml hot water
- 1 tbsp black peppercorns
- 1 sprig bay leaves
- 4 sprigs parsley
- 1 litre iced cold water
The Perfect Crumbed Chicken Schnitzel Method
- To make the brine, place the salt, sugar, water, peppercorns, bay leaves and parsley in a small saucepan over high heat. Bring to the boil, stirring to dissolve the salt. Remove the pan from the heat. Add 1 litre ice cold water. Mix until cold. Place in a large non-reactive bowl or container.
- Place the chicken thighs between 2 sheets of baking paper. Using a meat mallet or rolling pin, gently pound each one until the thighs are 1cm thick. Add the thighs to the brine and place covered in the fridge for 6-12 hours (do not leave in the brine for more than 12 hours as the thighs will become too salty).
- Drain the brine from the chicken and pat dry. Place the flour in a medium bowl, season well and mix to combine. Place the eggs and buttermilk in a separate bowl and whisk to combine. Place the breadcrumbs in a third bowl.
- Working in batches, dust the chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat.
To store: The prepared chicken can be stored between sheets of baking paper, sprinkled with ¼ cup extra breadcrumbs (this will ensure that the chicken won’t stick to the paper or go soggy when cooking) in an airtight container for 3 days.
To freeze: Freeze the prepared chicken between sheets of baking paper, sprinkled with extra ¼ cup breadcrumbs in single layers in airtight containers for up to 3 months. To thaw, remove the chicken and place in the fridge for 2 hours, or until completely thawed.
To cook: Heat 3cm of oil in a large frying pan over high heat. When shallow-frying your schnitzels, first test if the oil is hot enough by scattering a few breadcrumbs into the oil. It’s hot enough when the oil foams around the breadcrumbs and they instantly sizzle. Cook the chicken in batches, turning, for 3-4 minutes, or until golden and cooked through. Be sure to allow the oil to heat sufficiently between cooking each batch of schnitzel. Drain the cooked schnitzels on paper towels.
Brining the chicken ensures that it will be tender and full of flavour.
We used buttermilk to dredge the chicken as it results in a lighter, crisper crumb. You can use regular milk as an alternative.
Try out this Croque Monsieur Chicken Schnitzels with Malt-pickled Onions recipe here.
Or this Peri Peri Chicken Schnitzels with Crème Fraîche Aioli recipe here.