Usuba
Crispy Chicken with Cabbage Salad
Juicy chicken breast in crispy breading made from flour and crackers, served with a refreshing cabbage salad. The dish is simple to prepare: the chicken is pan-fried, then finished in the oven, and the salad is prepared in advance.
- Total
- 50 min
- Standard serving
- 751.4 g
Ingredients
Total 13- Buttermilk
62.5 ml≈ 4 tbsp - Wheat flour
11 g≈ 1.5 tbsp - Chicken Breast
200 g≈ 1 pcs - Crackers
12.5 g≈ 2.5 pcs - Black peppercornsground
0.28 g≈ 1/2 pcs - Butter
7.5 ml≈ 1.5 slice - White cabbage
375 g≈ 1/4 pcs - Carrot
62.5 g≈ 2/3 pcs - Mayonnaise
11.25 ml≈ 2 tsp - Sugar
3 g≈ 3/4 tsp - Celery seeds
0.423 g - Apple Vinegar
3.75 ml≈ 3/4 tsp - Salt
to taste
Instructions
- 1
Step 1
Prepare coleslaw. Shred the cabbage into thin strips, grate the carrot on a coarse grater.
In a large bowl, mix cabbage, carrots, mayonnaise, sugar, celery seeds, vinegar and salt to taste. Mix well.
Cover with plastic wrap and refrigerate.
- 2
Step 2
Preheat the oven to 220 degrees.
- 3
Step 3
In a bowl, mix chicken breasts with buttermilk. Salt and pepper to taste.
- 4
Step 4
In a separate bowl, mix the flour and crushed crackers.
Coat each piece of chicken in the flour mixture on all sides.
- 5
Step 5
Melt the butter in a pan over medium heat.
Place chicken pieces skin-side down and fry for 4 minutes until golden brown.
Flip the chicken and transfer the pan to the oven for 30–35 minutes until fully cooked.
- 6
Step 6
Serve hot chicken with chilled cabbage salad.
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