![]() To take it a step further, I double dredge. My experiments proved that cornstarch beats flour for dredging if you are looking for a gorgeous, crispy crust. If you’ve been using flour, stop and try cornstarch. Flour absorbs oil, cornstarch blocks oil absorption. Unlike the majority of traditional chicken francese recipes, this recipe uses cornstarch for dredging. Only it does more, it comes with a beautifully browned crust, soaked in a delightful lemony-garlicy-buttery sauce. ![]() As I mentioned above, if you are a fan of chicken piccata, chicken francese will offer you similar lemony tang with buttery mouth feel. Supposedly, it was invented in 1970s in a small restaurant of Rochester, NY and has since been made all over the US and beyond. This recipe in particular uses a little trick to achieve the best tasting, crispiest crust ever as far as pan-fried chicken francese goes.Ĭhicken francese, despite the name, is a 100% American dish. Chicken francese has a number of similarities with Chicken Piccata Pasta, but what sets it apart is the golden brown crust. ![]() Served with smothered cabbage it’s a winning combination that’s hard to resist. It’s a gourmet dish that costs only a few bucks and takes minutes to prepare. ![]() For a quick weekday dinner it’s hard to beat chicken francese. ![]()
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