Garlic Chicken



  • 1 lb     boneless, skinless chicken breast
  • 4 cloves     garlic
  • 1 tablespoon (15 ml)     canola or vegetable oil
  • 2 teaspoons     salt, divided
  • 1 1/2 teaspoons     black pepper, divided
  • 1/4 teaspoon     paprika
  • 1/3 cup     corn flake crumbs
  • 1/3 cup     plain bread crumbs
  • 1/2 cup     buttermilk
  • 1/2 cup     canola or vegetable oil, for frying


  1. Cut the chicken in strips about 2 inches long and 1/2 inch wide. Mince the garlic. Place the chicken in a bowl and combine with the garlic, oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and paprika. Marinate the chicken in the refrigerator for at least 20 minutes. In a wide, shallow bowl, combine the corn flake crumbs, bread crumbs, 1/2 teaspoon of black pepper, and 1 teaspoon of salt.  In a small bowl, add the buttermilk. Line up the three bowls starting with the raw chicken, followed by the buttermilk and, lastly, the crumb mixture. Dip the raw chicken pieces in the buttermilk until fully coated then dredge the chicken strips in the bread crumb mixture.  In a medium pan or skillet, heat the oil over medium heat. Fry the chicken in batches until golden and completely cooked through. Drain the chicken strips on a plate lined with paper towel to collect the excess oil. Serve warm with your favourite dipping sauce. 

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