Published: 16-Mar-2013 (15:28); Viewed: 1590; Difficulty: 1 out of 10
Chicken mini-fillets are very tender chicken pieces, and they require very gentle deep herb flavours to enhance the overall taste. In this recipe I will describe, how to make herb fried chicken mini-fillets with aromatic herbs. This is very simple recipe, but it can be served in restaurants! Try it and you will repeat and repeat this herb fried chicken again and again.
These recipe will be suitable for three average portions:
Chicken mini-fillets, 1 pound (or ½ kg)
Clarified butter, 3 tbsp.
Flour, 1 tbsp.
Salt, 1 tsp.
Dried thyme, 1 tsp.
Dried oregano, ½ tsp.
Mix well flour, salt and herbs and spread the mixture over the plate. Also preheat frying pan to medium hot and melt clarified butter.
Coat chicken mini-fillets in flour with herbs.
Fry on medium heat one side of coated chicken mini-fillets for about no longer than 2 minutes.
Fry other side for no longer than 2 minutes. The total cooking time usually shorter than 4 minutes, but it is better to check doneness inside by cutting one piece of meat.
Serve with any simple side dish, for example with mash and fresh or steamed veggies.
tips and tricks
It is possible to use any vegetable oil for frying, but you will loose lovely nutty flavour.
Many customers like to have a bit more spice dish, and it is possible to ad some chilli flakes to taste (or even shichimi togarashi), but usually this chilli addition can ruin tender herb aroma.
This recipe of herb fried chicken works will with dried herbs, and we do not recommend to use this technique with fresh herbs – they should be cooked differently.
This herb fried chicken can be fried on thin roasting tin – due to very thin walls of the tray, in some areas temperature can be very high and some minor chicken bits will slightly burns and develop very lovely smoky and nutty flavours.