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Pati Jinich
Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce
Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce recipe from Pati's Mexican Table Season 3, Episode 8 “Asian Influences in Mexican Cooking”
1
83
16
21 min
TOTAL TIME
636
CALORIES
$3.04
PER SERVING
Ingredients
11 INGREDIENTS
6 SERVINGS
1/4 cup sriracha sauce
1 tsp maggi sauce
1 cup amaranth seeds
1/2 tsp kosher salt
1 tbsp sweetened condensed milk
2 large eggs
6 whole boneless skinless chicken breasts
1 cup mexican crema
1 cup panko breadcrumbs
vegetable oil
1/4 cup milk
Directions
16 STEPS
15 min
PREP TIME
6 min
COOK TIME
21 min
TOTAL TIME
View Directions on Pati Jinich
Health Info
Macros
41g
CARBS
31g
FAT
47g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What kind of chicken parts can I use for Crispy Chicken?
Should I remove the skin from the chicken?
How can I make my chicken less oily or greasy?
Why is my crispy chicken not crispy?
How can I make my Crispy Chicken spicy?
Can I bake the chicken instead of deep frying?
How long should I marinate the chicken?
What's the best way to coat the chicken for crispy results?
What is the ideal oil temperature for frying the chicken?
Can I re-fry leftover crispy chicken to make it crispy again?
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