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
Chicken Fillets
Chicken Fillets

Instructions

  1. Wash the inner fillets and pat dry with kitchen paper.
  2. 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.
  3. Use a deep fryer or a standing wok or saucepan to cook the inner fillets.
  4. 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.
  5. Now fry the food briefly until it has turned a golden yellow color. This takes about 5 minutes.
  6. Let the fillets relax for approx. 2 minutes before eating.

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