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Hot Crispy Chicken with Carrot Celeriac Slaw and Sour Cream Ranch

Writer: chefalisonbiebschefalisonbiebs

The family's pickiest eaters will love this recipe for crispy chicken and it's quick and simple to prepare.

My inspiration for this dish was a plate of pub-style hot chicken wings. They always come with carrot and celery sticks alongside a small cup of ranch for dipping.

For this recipe, I have breaded boneless skinless chicken breasts in Japanese panko bread crumbs, shallow fried them in a pan until crispy, and then dipped them in my favorite hot sauce to give a nice spicy kick! Omit the hot sauce if you're not a fan of spicy food.


Chef notes:

I've substituted sour cream for the conventional buttermilk and mayonnaise in this ranch dressing recipe. I like the cooling effect of the sour cream with the spicy fried chicken.

Watch my video on making this delicious recipe!


Specialty equipment:

Mandoline

Cooling rack


Yield: serves 2

Preparation time: 1 hour

Cooking time: 25–35 minutes


Carrot Celeriac Slaw

1 cup carrot, julienne

1 cup celeriac, julienne

2 sticks of celery, thinly sliced

1 tsp salt

2 tbsp white balsamic vinegar

Fresh leaf lettuce for garnish


Sour Cream Ranch

½ cup white onion, minced

¼ cup parsley, chopped

1 clove of garlic, minced

1 cup full-fat sour cream

1 tbsp white vinegar

¼ tsp espelette pepper (cayenne works as a substitute)

Pinch of salt and fresh cracked black pepper


Hot Crispy Chicken

2 boneless skinless chicken breasts

Salt and fresh cracked black pepper

½ cup all-purpose flour

2 eggs, beaten

1 cup panko Japanese bread crumbs

½ cup canola oil

½ cup hot sauce


For the slaw

  • Place the vegetables into a mixing bowl, combine them with the salt, and set aside.

  • The salt will draw the water out of the vegetables after about 30 minutes. Squeeze out the excess water and place the vegetables into a separate bowl.

  • Mix with the white balsamic vinegar and set aside.

  • You can prepare the ranch dressing while waiting for the vegetables to soften.

For the ranch

  • Combine all the ingredients in a mixing bowl, season to taste, and set aside. The sauce will keep in the fridge in a sealed container for up to a week.

For the crispy chicken

  • Preheat the oven to 350°F.

  • Set a cooling rack on top of a baking tray and set it aside.

  • Set up 3 shallow containers, one with flour, one with the beaten egg, and one with panko.

  • Use a sharp knife and slice the chicken breast horizontally, not all the way through, to butterfly or flatten the chicken allowing it to cook more evenly.

  • Season the chicken on both sides with salt and pepper.

  • Bread the chicken by first coating it with the flour, then the egg, then the panko. Place them on a tray and set them aside.

  • Heat a large fry pan with about 3 tbsp of canola oil on medium heat.

  • Add the breaded chicken to the hot oil and fry until golden brown on both sides, about 5 minutes per side. Turn the heat down if needed.

  • Place the chicken on the rack and fry the second piece. Add more oil and allow the pan to get hot again before adding the chicken.

  • Turn off the heat, place the crispy chicken into the oven, and cook until the internal temperature is 165°F. Cook the chicken in the oven on a wire rack so it stays crispy all around.

  • Pour the hot sauce into a shallow container, remove the chicken from the oven, and dip it into the hot sauce to coat. Use any type of hot sauce you enjoy.

Finishing the plate

  • Add a few leaves of lettuce to the plate. Add the celeriac slaw on top.

  • Add the spicy chicken, and a dollop of the ranch, and serve!

©chefalisonbiebs

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