Get ready to transform your ordinary chicken dinner into a mouth-watering Mexican culinary experience that will have your family and friends begging for seconds! This irresistible "Pechuga de Pollo Frita" (Fried Chicken Breast) is a crispy, golden-brown sensation that combines simple ingredients with authentic Mexican cooking techniques. Whether you're a cooking novice or a seasoned chef, this recipe promises to deliver restaurant-quality flavor right in your own kitchen, with a crunch that will make your taste buds dance!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs
- Oil for frying
- Salt and pepper to taste
Instructions
- Prepare the chicken breasts by patting them dry with paper towels to remove excess moisture.
- Set up three separate shallow dishes: one with flour seasoned with salt and pepper, another with beaten eggs, and the third with breadcrumbs.
- Dredge each chicken breast first in the seasoned flour, ensuring it's completely coated and shaking off any excess.
- Dip the floured chicken into the beaten eggs, making sure the entire surface is covered.
- Roll the egg-coated chicken in breadcrumbs, pressing gently to help the breadcrumbs adhere evenly to the chicken.
- Heat oil in a large skillet or deep fryer to 350°F (175°C). Use enough oil to cover at least half the thickness of the chicken.
- Carefully place the breaded chicken breasts into the hot oil, cooking for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
- Let the chicken rest for 3-5 minutes before serving to allow the juices to redistribute.
- Serve hot with your favorite sides such as rice, salad, or Mexican-style accompaniments.
Tips
- Temperature is Key: Ensure your oil is precisely at 350°F (175°C) for the perfect golden-brown exterior and juicy interior. Use a digital thermometer for accuracy.
- Dry Chicken Matters: Pat the chicken breasts completely dry before breading to help the coating stick better and create a crispier texture.
- Even Coating Technique: Press the breadcrumbs gently onto the chicken to create a uniform, thick layer that will result in a more satisfying crunch.
- Don't Overcrowd the Pan: Fry chicken breasts in batches to maintain oil temperature and ensure even cooking.
- Rest Before Serving: Allow the fried chicken to rest for 3-5 minutes after cooking to redistribute juices and maintain maximum tenderness.
- Oil Selection: Use a neutral oil with a high smoke point like vegetable or canola oil for the best frying results.
- Bonus Flavor Tip: Add some dried herbs or spices to your breadcrumb mixture for an extra flavor boost!
Nutrition Facts
Calories: 1005kcal
Carbohydrates: 43g
Protein: 63g
Fat: 64g
Saturated Fat: g
Cholesterol: 220mg
