Easy Crispy And Tender Chicken Cream Chop Recipe – Makes 4

Today, we’ll show you how to make our chicken cream chop recipe from scratch. It’s very easy, loaded with Middle Eastern flavors and crisp textures.

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What Is Chicken Cream Chop?

This is a dish that very few people know about. But, you’ve likely had something similar (if not the actual thing) once before in your life.

Now, before we discuss chicken cream chop, let’s talk about what chicken chops are.

There are a few conflicting definitions for chicken chops. Some people say it’s only dark meat from a chicken, like the drumsticks and thighs. Others say it’s any cut with the bone-in and skin-on. And then some people claim it’s only chicken thighs with the bone still in and skin still on – not the drumsticks at all.

Then, you also get different dishes from different continents that go by the same name. Chicken chops are popular dishes in both Middle Eastern and Southeast Asian countries. This just further adds to the confusion.

The closest example we could find to chicken cream chops is American Chicken Fried Steak. Or a chicken schnitzel.

Where does the “cream” come from? We have no idea. There is no specific mention of cream-based ingredients that goes into any of these dishes. It could just be that this dish is often served with a creamy sauce.

So, today we will create our own variation of this dish. Essentially, we’ll be fusing the two dishes from different continents. We’ll be making a Middle Eastern chicken cream chop recipe.

So, what do you need?

Essentially we will be making breaded chicken, but add some Middle Eastern flavors.

We won’t be using chicken thighs with the bone-in. It’s hard to eat and we really don’t see the point. If you’d like, you can substitute the chicken breasts with thighs. Just keep in mind that the cooking times will be longer.

Then, we will be creating our own delicious Baharat spice mix, also called the Middle Eastern 7 spice mix. It goes great with chicken and really elevates the naturally present flavors.

You can buy a premade 7-spice mix, but they can be very hard to find. So, we just like to make our own.

What You Need To Make This Chicken Cream Chop Recipe

Ingredients for the 7-spice mix

• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoon ground coriander
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

Ingredients for the chicken cream chop recipe

• 2 medium chicken breasts, boneless, skinless
• 2 large eggs, room temperature
• 2 tablespoons milk
• 1 cup all-purpose flour
• 1 tablespoon 7-spice mix
• 2 teaspoons fine salt
• 2 cups breadcrumbs
• 3 cups vegetable oil, for shallow frying

Equipment

• Measuring cups and spoons
• Mixing bowls
• Rolling pin or meat tenderizer
• Frying pan or saucepan
• Tongs
• Paper towel

I absolutely love these 3 breading trays. After all, with them I can cook dishes faster. And I immediately place everything needed for paniroki: flour, eggs and breadcrumbs.

Step by step instructions

Step 1: Make the spice mix

Whisk together all of the spices in a small mixing bowl. Before using some or storing any remaining spice, make sure the ingredients are very well blended together. If they aren’t, you’ll have a strange flavor profile.

Set the spice mix aside until you need it.

Step 2: Prepare the chicken breasts

Slice the chicken breasts into two sections lengthways. This will make them flatter which makes them cook faster.

Place a sheet of plastic wrap over the chicken breasts. Then, tenderize the meat using a rolling pin or meat tenderizer.

Set the pieces of meat aside.

Step 3: Make your crumbing elements

To start, whisk together the eggs and milk. Set this egg-wash mixture aside.

Then, mix together the flour, spice mix, and fine salt. Again, make sure that these ingredients are well so their flavors are distributed evenly. Set it aside.

Finally, place the breadcrumbs in a separate bowl on their own.

Step 4: Crumb the chicken

Now begins the often messy part. Take a piece of tenderized chicken. Dip it into the seasoned flour. Pat off any excess flour. Then, dip it into the egg wash. Allow any excess liquid to drip off. And finally, dip the chicken in the breadcrumbs.

Repeat this crumbing process twice per piece. Once you’ve crumbed the chicken, set them aside.

Continue crumbing until all four pieces are well-coated.

Step 5: Fry the chicken cream chop

Heat the oil in a frying pan or saucepan over medium-high heat. Add one or two crumbed chicken pieces to the hot oil at a time. If you add too much, the chicken will get soggy because it takes too long to cook.

Fry each piece for about 4 minutes per side or until it’s cooked through, golden brown, and crispy.

Finally, drain the chicken on paper towel and set it aside. Repeat until all your chicken has been cooked.

Expert Tips And Tricks

• We made a bigger batch of 7-spice mix. You don’t need to use all of it for this chicken cream chop recipe. Any leftover spice mix can be kept inside an airtight container or bag. Trust us, you will definitely use them later.
• To make the crumbing process less messy, there’s a trick our chef-friends taught us. It’s called one hand wet, one hand dry. It means that whichever hand dips the chicken into the flour, keeps dipping it into the dry ingredients. The other hand should dip the chicken into the egg and only the egg. This way, you keep the wet hand wet and the dry hand dry.
• If you use larger chicken breasts, the cooking time will increase. You always have to check the internal temperature of your chicken before serving it. It should be at least 165ºF (74ºC). And, when testing it, remove it from the hot oil and test it immediately. Don’t leave it to cool or rest first.

Preparations Times And Servings

Wrapping Things Up – Delicious Chicken Cream Chop Recipe

You can serve your chicken cream chop recipe with any sauce or accompaniment that you’d like. As you can see, it’s easy to make, quick, and loaded with flavors and texture too.

Don’t forget to share this recipe with your family and friends. And let us know what you think in the comments below.

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5 from 2 votes

Easy Crispy And Tender Chicken Cream Chop Recipe - Makes 4

Today, we'll show you how to make our chicken cream chop recipe from scratch. It's very easy, loaded with Middle Eastern flavors and crisp textures.

Prep Time20 minutes mins

Cook Time16 minutes mins

Total Time36 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: chicken cream chop, chicken cream chop recipe, cream chop chicken, middle eastern chicken cream chop recipe

Servings: 4 servings

Calories: 450kcal

Author: Ania Cooking Recipes

Equipment

• Measuring cups and spoons
• Mixing bowls
• Rolling pin or meat tenderizer
• Frying pan or saucepan
• Tongs
• Paper towel

Ingredients

  

1x2x3x

Ingredients for the 7-spice mix

• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoon ground coriander
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

Ingredients for the chicken cream chop recipe

• 2 medium chicken breasts, boneless, skinless
• 2 large eggs, room temperature
• 2 tablespoons milk
• 1 cup all-purpose flour
• 1 tablespoon 7-spice mix
• 2 teaspoons fine salt
• 2 cups breadcrumbs
• 3 cups vegetable oil, for shallow frying

Instructions

• Make the spice mix

  Whisk together all of the spices in a small mixing bowl. Before using some or storing any remaining spice, make sure the ingredients are very well blended together. If they aren't, you'll have a strange flavor profile.

  Set the spice mix aside until you need it.
  1 tablespoon smoked paprika, 1 tablespoon ground cumin, 1 1/2 teaspoons freshly ground black pepper, 1 1/2 teaspoon ground coriander, 3/4 teaspoon ground nutmeg, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves
• Prepare the chicken breasts

  Slice the chicken breasts into two sections lengthways. This will make them flatter which makes them cook faster.

  Place a sheet of plastic wrap over the chicken breasts. Then, tenderize the meat using a rolling pin or meat tenderizer.

  Set the pieces of meat aside.
  2 medium chicken breasts, boneless, skinless
• Make your crumbing elements

  To start, whisk together the eggs and milk. Set this egg-wash mixture aside.

  Then, mix together the flour, spice mix, and fine salt. Again, make sure that these ingredients are well so their flavors are distributed evenly. Set it aside.

  Finally, place the breadcrumbs in a separate bowl on their own.
  2 large eggs, room temperature, 2 tablespoons milk, 1 cup all-purpose flour, 1 tablespoon 7-spice mix, 2 teaspoons fine salt, 2 cups breadcrumbs
• Crumb the chicken

  Now begins the often messy part. Take a piece of tenderized chicken. Dip it into the seasoned flour. Pat off any excess flour. Then, dip it into the egg wash. Allow any excess liquid to drip off. And finally, dip the chicken in the breadcrumbs.

  Repeat this crumbing process twice per piece. Once you've crumbed the chicken, set them aside.

  Continue crumbing until all four pieces are well-coated.
• Fry the chicken cream chop

  Heat the oil in a frying pan or saucepan over medium-high heat. Add one or two crumbed chicken pieces to the hot oil at a time. If you add too much, the chicken will get soggy because it takes too long to cook.

  Fry each piece for about 4 minutes per side or until it's cooked through, golden brown, and crispy.

  Finally, drain the chicken on paper towel and set it aside. Repeat until all your chicken has been cooked.
  3 cups vegetable oil, for shallow frying

Notes

We made a bigger batch of 7-spice mix. You don't need to use all of it for this chicken cream chop recipe. Any leftover spice mix can be kept inside an airtight container or bag. Trust us, you will definitely use them later.

To make the crumbing process less messy, there's a trick our chef-friends taught us. It's called one hand wet, one hand dry. It means that whichever hand dips the chicken into the flour, keeps dipping it into the dry ingredients. The other hand should dip the chicken into the egg and only the egg. This way, you keep the wet hand wet and the dry hand dry.

If you use larger chicken breasts, the cooking time will increase. You always have to check the internal temperature of your chicken before serving it. It should be at least 165ºF (74ºC). And, when testing it, remove it from the hot oil and test it immediately. Don't leave it to cool or rest first.

Nutrition

Calories: 450kcal | Carbohydrates: 30g | Protein: 35g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 300mg | Fiber: 2g | Sugar: 1g

Ania

My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.

You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.