Ingrédients
- Shredded chicken breast0.5 kilogram
- Onion, cut into four pieces1 piece
- Garlic clove1 clove
Piment fort1 piece
Vinaigre0.3 cup- Mint leaves2 leaf
Yaourt3 tablespoon
Eau5 tablespoon
Sel1.5 tablespoon
Poivre noir1.5 teaspoon
Œuf1 piece- Breadcrumbs or crushed crackers1 cup
- Oil, for frying1.5 cup
Mesures
- 1
In the blender, place the chopped onion, garlic clove, hot pepper, salt, black pepper, mint, yogurt, water, and vinegar. Blend well until you get a smooth mixture.
5 minutesMatériel requis:
Blender - 2
Pound the chicken breasts until they are thinner and marinate them for 12 hours before cooking to absorb the marinade well. Take them out of the fridge before cooking.
720 minutes - 3
Beat the egg with a fork along with a little black pepper and salt. Dip the chicken breasts in the egg and then coat them well with breadcrumbs.
5 minutesMatériel requis:
Fourchette - 4
It is preferable to leave the chicken breasts in the fridge for a quarter of an hour to rest and allow the breadcrumbs to adhere.
15 minutes - 5
Heat the oil and place the breaded chicken pieces over high heat for one minute, then reduce the heat for four minutes on each side.
5 minutesMatériel requis:
Poêle à frire
Faits nutritionnels
Piment fortpour 100gVinaigrepour 100gYaourtpour 100gEaupour 100gSelpour 100gPoivre noirpour 100gŒufpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.