Frango Empanado (Breaded Chicken)
Crispy, golden, and irresistibly tender, Frango Empanado (Breaded Chicken) is a classic comfort food dish that’s perfect for any meal. This Brazilian-inspired recipe combines juicy, evenly-pounded chicken breasts seasoned with a flavorful blend of garlic, salt, and pepper before being coated in a crunchy breadcrumb and Parmesan cheese mixture. The layers of texture and taste are perfected through a simple yet effective three-step breading process. Fried to perfection in hot vegetable oil, each piece boasts a beautifully golden crust with a savory, cheesy aroma. Ready in just 40 minutes, Frango Empanado is a versatile dish that pairs wonderfully with fresh salads, steamed veggies, or creamy mashed potatoes for an easy and satisfying dinner. Whether you’re cooking for family or entertaining guests, this quick and delicious recipe is sure to impress!
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Ingredients
- 4 pieces boneless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs
- 0.5 cup parmesan cheese, grated
- 1 cup vegetable oil
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap or inside a sealable plastic bag. Use a meat mallet to gently pound the chicken to an even thickness of about 1/2 inch.
Step 2
In a small bowl, combine the salt, black pepper, and garlic powder. Season both sides of the chicken breasts with this mixture.
Step 3
Prepare a breading station: Place the flour on a large plate, beat the eggs with the milk in a shallow dish, and mix the breadcrumbs with the grated Parmesan cheese on another plate.
Step 4
Coat each chicken breast with the flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere the crumbs.
Step 5
In a large skillet, heat the vegetable oil over medium heat until it is hot but not smoking. You can test it with a small piece of bread, which should sizzle when placed in the oil.
Step 6
Carefully place the breaded chicken breasts into the hot oil without overcrowding the pan. Fry them for about 4-5 minutes on each side, or until they are golden brown and cooked through with an internal temperature of 165°F (75°C).
Step 7
Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to absorb any excess oil.
Step 8
Allow the chicken to rest for a few minutes before serving, which helps retain its juices.
Step 9
Serve your Frango Empanado hot with your choice of sides, such as a fresh salad, vegetables, or mashed potatoes.
Nutrition Facts
| Serving size | 1430.3 grams (1430.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4537 |
| Total Fat 268.80g | 345% |
| Saturated Fat 50.80g | 254% |
| Polyunsaturated Fat 134.40g | |
| Cholesterol 1006mg | 335% |
| Sodium 7096mg | 309% |
| Total Carbohydrate 262.10g | 95% |
| Dietary Fiber 11.40g | 41% |
| Total Sugars 17.20g | |
| Protein 288.40g | 577% |
| Vitamin D 130IU | 649% |
| Calcium 741mg | 57% |
| Iron 24mg | 132% |
| Potassium 2135mg | 45% |
Source of Calories