Easy Crispy And Tender Chicken Cream Chop Recipe - Makes 4

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

Cook Time16

Total Time36

Course: Dinner, Main Course

Cuisine: American

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

Servings: 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

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