Chicken Fillets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 32 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g chicken fillet (s)
For the marinade:
- 10 tablespoon mineral water
- 2 tablespoon honey, more flavorful
- 5 tablespoon pumpkin seed oil or nut oil
- 1 teaspoon, heaped tomato paste
- 1 tablespoon, heaped paprika powder, noble sweet
- 1 teaspoon, heaped paprika powder, smoked
- 1 teaspoon, leveled smoked salt
- 1 teaspoon, leveled chilli flakes without seeds, ground
- 2 teaspoons, leveled salt
- ml 1,500 frying fat to fry
Print Recipe
Pin Recipe Instructions
- Wash the inner fillets and pat dry with kitchen paper.
- Put all the ingredients of the marinade in a small blender jar and use a blender to whip everything into a homogeneous sauce. Put the fillets in this marinade and store in the refrigerator for approx. 10 - 12 hours. But if there is a bag sealing device in the household, use it to insert it, because the marinade is absorbed faster and better in a vacuum.
- Use a deep fryer or a standing wok or saucepan to cook the inner fillets.
- Do not overheat the frying fat. If you have a food thermometer, use it as an aid. Otherwise, test with a wooden spoon or toothpick. If wood / oil comes into contact, small bubbles should form. Otherwise, the ideal guide value is the oil temperature at 170 ° C.
- Now fry the food briefly until it has turned a golden yellow color. This takes about 5 minutes.
- Let the fillets relax for approx. 2 minutes before eating.
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