Crispy on the outside and juicy inside, these chicken fillets are coated in a glossy sweet-savory glaze that makes them impossible to resist. For more chicken dinners, try our Crispy Chicken Fillets with Creamy Garlic Sauce and our Honey-Garlic Chicken Fillets.
Ingredients
- Chicken fillets
- 1 tbsp garlic powder
- 1 tbsp sweet paprika
- 1 tsp ground black pepper
- Salt, to taste
- 3 eggs
- 1 cup (240 ml) milk
- Flour, for dredging
- Vegetable oil, for frying
- 100 ml (about 1/3 cup + 1 tbsp) soy sauce
- 100 ml (about 1/3 cup + 1 tbsp) apple cider vinegar
- 9 bay leaves
- 5 garlic cloves
- Black peppercorns, to taste
- 100 g (about 1/2 cup) lecho (pepper relish)
- 1 tbsp honey
- Butter, for the sauce
Instructions
- Season the fillets with garlic powder, paprika, black pepper, and salt. Pour over the beaten eggs and milk and marinate.
- Simmer the soy sauce, vinegar, bay leaves, garlic, and peppercorns until reduced by half.
- Blend the lecho until smooth, then strain it together with the reduced sauce through a sieve.
- Melt butter in a skillet, add the sauce and honey, and warm for 5 minutes.
- Dredge the marinated fillets in flour and fry in hot oil until golden. Drain on paper towels.
- Serve drizzled with the glaze.
Tips
- Let the fillets rest for a few minutes after frying so the coating stays crisp and the juices settle.
- Keep the oil hot but not smoking, and fry in batches so the fillets brown evenly instead of steaming.
- Warm the glaze gently and drizzle it over just before serving to keep the coating crunchy. For more crispy chicken ideas, see Serious Eats.
Nutrition: per 100 g: 115 kcal, protein 20.1 g, fat 1.2 g, carbs 5.9 g.