Make Ahead

Chicken Chops

April 26, 2011
0 Ratings
  • Serves 4
Author Notes

This is our family favorite... we usually serve it with riced potatoes, peas, ketchup or tomato chutney. —nykavi

What You'll Need
  • 2 pounds boneless chicken thighs
  • 4 teaspoons soy sauce
  • 4 teaspoons red wine vinegar
  • 6 cloves garlic
  • 2 coins ginger
  • 4 green chillies, serrano or jalapeno
  • 1 tablespoon black pepper, freshly ground
  • 1 cup cilantro
  • breadcrumbs
  • 2 eggs
  • 1/2 cup canola oil
  1. Wash and clean chicken thighs. Cut each thigh into 2 pieces.
  2. Put the soy sauce, vinegar, garlic ginger,green chillies( sliced), black pepper and cilantro in a blender and grind for 2 minutes until all the ingredients form a paste.
  3. Mix the chicken pieces and the green paste and marinate in a non- reactive dish for 6 to 8 hours. Ideally marinating the chicken overnight gets the best flavor.
  4. let the chicken come to room temperature before breading . Break the eggs in a shallow bowl and beat well. Dip the chicken pieces in egg and then coat with breadcrumbs. I usually finish breading all before I fry them
  5. Heat oil in a non stick pan, starting with 2 Tablespoons. Add the chicken to the hot oil taking care not to crowd the pan. Fry for 3 minutes on a medium flame till light brown. Flip and fry the other side too.
  6. The chops could be kept warm in a 275 degree oven for up to 15 minutes. But they are best served just after frying . We serve them with riced potatoes, peas and ketchup. Homemade tomato chutney is a popular side too.

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