So I was dying to eat some breaded chicken, but the scheme “egg + breadcrumbs” It wouldn’t happen because it would inevitably have to go into a pan of boiling oil and frying is not welcome here in my kitchen.
That’s when I came across this recipe. Chicken breaded in cream cracker biscuit flour (and baked). Bingo!
I made a mixture of 2 tablespoons full of light mayonnaise seasoned with salt, fine herbs and 1 tablespoon of Dijon mustard (it can be regular, but only use 1/2 spoon).
I took 4 already seasoned chicken fillets and put them in this mixture. Then I breaded it in flour made with 10 cream cracker biscuits (can be water and salt) “crumbed” by hand. I put it on a baking tray and put it in the oven. It lasted about 5 minutes on each side. It’s just time to brown the cone. Served with arugula salad, tomatoes (from my backyard) and ricotta.
Oh, I have to say that the traditional breaded chicken is tastier, but this one is also delicious. It was very crunchy and not dry inside. I just thought the cookie taste was too pronounced. I’m going to do it again with another whole grain cookie that has a more neutral flavor, I think it will be a 10! I’ll tell you later!
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