Egyptian Fried Chicken Cutlets

https://youtu.be/zDf07ACiKZc?si=KPwtejilF7Pje2K7

Print

EGYPTIAN FRIED CHICKEN CUTLETS

Yield 4

Prep time

25 Min

Cook time

10 Min

Inactive time

4 Hour

Total time

4 H & 35 M

Egyptian fried chicken is a crispy, flavorful dish that is marinated with a blend of warm spices, then coated in a perfectly seasoned crust before being fried to golden perfection. The combination of paprika, coriander, and cumin infuses the chicken with rich, aromatic flavors, while the crispy bread crumb coating adds a satisfying crunch. This dish is a favorite in Egyptian homes, offering a delicious balance of tender, juicy chicken with a bold and well-seasoned crust.

Cook modePrevent screen from turning off

Ingredients

For the Chicken Marinade:

• 2 chicken breasts
• olive oil
• juice of 1 lemon
• smoked paprika
• ground coriander
• ground cumin
• sea salt
• black pepper

For the Breading:

• ½ cup flour
• s moked paprika
• ground coriander
• ground cumin
• sea salt
• black pepper
• 4 eggs
• 1 cup bread crumbs

For Frying and Garnish:

• canola oil
• fresh parsley

Instructions

Prepare the Chicken:

1. Slice 2 chicken breasts into thin fillets, aiming for 3–4 fillets per breast.
2. Pound each fillet with a meat mallet until it reaches an even thickness for consistent cooking.

Marinate the Chicken:

1. Combine the chicken fillets with a drizzle of olive oil, the juice of 1 lemon, smoked paprika, ground coriander, ground cumin, sea salt, and black pepper.
2. Mix thoroughly to coat each fillet evenly with the marinade.
3. Marinate for a few hours to allow the flavors to fully absorb into the chicken.

Prepare the Breading Stations:

1. Fill the first bowl with ½ cup flour and the same seasonings used for the chicken marinade.
2. Whisk 4 eggs in the second bowl until smooth.
3. Place 1 cup bread crumbs in the third bowl.

Bread the Chicken:

1. Coat each marinated chicken fillet in the seasoned flour, shaking off any excess.
2. Dip the floured chicken into the whisked eggs, ensuring it is fully coated.
3. Press the chicken into the bread crumbs until evenly covered on all sides.
4. Shake off any excess bread crumbs before frying.

Fry the Chicken:

1. Heat canola oil in a large skillet over medium-high heat for shallow frying.
2. Fry each breaded chicken fillet for 3–4 minutes per side, turning only once.
3. Cook until the coating is crispy and golden brown and the chicken is fully cooked through.
4. Transfer the fried chicken to a paper towel-lined plate to absorb excess oil.

Serve:

1. Garnish with fresh parsley and enjoy.

Did you make this recipe?

Tag @theegyptiancook on instagram and hashtag it #theegyptiancook