Chicken Schnitzel Recipe - Easy Chicken Recipes (2024)

FAQs

How to make chicken for beginners? ›

For the uninitiated, chicken schnitzel is merely a chicken breast pounded thin, breaded, and fried. It's one of those foods that you can't help but love, which is probably why it's so prolific—versions of the recipe can be found in cultures around the world.

Use a high-heat point oil.

Plus it's worth it for me for this one because it really helps give this schnitzel that perfect crispy crunchy outer coating! Don't over-cook the chicken – over-cooking can result in the chicken drying out and not being tender and juicy – which we don't want!

Chicken breasts are the traditional cut of meat for this dish but I find thighs are juicier and add more flavour. I've been making schnitzel for years, tweaking and perfecting my recipe, never entirely happy with the result. This is my latest version and I think it's delicious.

The word “schnitzel” comes from a German word for “slice,” but Wiener schnitzel actually dates back to 1845 when it referred to a Viennese dish of veal. When the Viennese immigrants came to Palestine in the 1930s, they brought this dish and made it with chicken or turkey.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Drizzle more olive oil over each piece. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Yet we all know that exterior appearances can be deceiving; it's what's inside that counts, and chicken schnitzel often manages to achieve a surprisingly light crust with a tender interior that can be far more juicy than most breaded chicken.

What is the white stuff coming out of my chicken schnitzel? ›

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic.

To cook chicken, put it in a greased baking pan and bake it for 20-25 minutes at 400 degrees Fahrenheit. You can also sautée chicken by cooking it in a pan over the stove for 15 minutes and flipping it over halfway through.

You hardly need a recipe: just toss a mix of chicken breasts, thighs, and drumsticks with a bit of olive oil, salt, and pepper, then roast for about a half an hour. No flipping, no fussing, no nothing — and you can pile everything on a serving tray without the bother of pulling out the carving board. So smart.