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Covering chicken in mayo and breadcrumbs might sound like some kind of cooking fever dream but trust me, it works and it’s good.
Free yourself from the shackles of claggy crumb that’s more like a prison for your tender piece of chicken than a crispy compliment. Adding mayo instead of egg when crumbing reduces the binding power of your sticking medium to a light hug that helps your breadcrumbs hold on just enough to not fall off but not so much that they form a gridlock.
This technique comes care of Lucy Tweed who of The Cook Up alongside a warm green bean salad. Adam Liaw has cheese instead of breadcrumbs for the gluten-intolerant or carb-avoidant.
When I made these there was no need to add extra salt because the mayo added enough flavour and richness, but feel free to season them right out of the fryer if you please. You can use any whole egg brand you like and I tend to drain my fried foods in a sieve over a bowl to save on all that paper towel.
How to make mayo-crumbed chicken
Add any extra seasonings you like to the breadcrumbs. Source: Camellia Aebischer
Serves 2
In a bowl combine:
- 2 chicken breasts, sliced into strips (about 500 g)
- ½ cup whole egg mayonnaise
Mix to cover all the chicken evenly in mayo. Fill a separate large bowl with:
- 1 ½ cups panko breadcrumbs
Working with a few pieces at a time toss the mayo covered chicken in breadcrumbs and press gently to coat evenly. Place your crumbed chicken on a separate tray or large plate as you work through the rest.
In a large, deep frypan heat 2-3cm of:
- Rice bran oil
Using a large burner bring to medium heat. Drop a couple of breadcrumbs in to test the heat, when they begin to bubble and sizzle start adding the crumbed chicken.
Fry in batches until golden and cooked through, flipping halfway. If you notice some crumbs browning too quickly then lower the heat.
Set aside in a metal sieve over a bowl or on paper towel to drain. Serve hot with a dipping sauce of choice. If you prefer, you can butterfly or flatten the chicken breasts to make schnitzels.
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Sooooo crispy Source: Camellia Aebischer
