Ingredients:
- 8 x 150g chicken thighs
- 1 cup plain flour
- 4 eggs
- 1 cup buttermilk
- 4 cups (300g) panko breadcrumbs
Brine:
- 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.
Smart Tip:
Brining the chicken ensures that it will be tender and full of flavour.
Healthy Tip:
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.