Red Bar Paneed Chicken Recipel !!EXCLUSIVE!!

How to Make Red Bar Paneed Chicken: A Delicious and Easy Recipel

If you are looking for a crispy and juicy chicken dish that is easy to make and full of flavor, you will love this Red Bar Paneed Chicken Recipel. This recipel is inspired by the famous Panne Chicken from The Red Bar, a popular restaurant in Grayton Beach, Florida. The chicken is coated with seasoned breadcrumbs and parmesan cheese, and pan-fried until golden and crisp. Then, it is topped with a tangy lemon caper sauce that adds a burst of freshness and acidity. Serve it with some simple mashed potatoes and a green salad for a satisfying and mouthwatering meal.

Red Bar Paneed Chicken Recipel

DOWNLOAD: https://www.google.com/url?q=https%3A%2F%2Ftinurll.com%2F2tMXMu&sa=D&sntz=1&usg=AOvVaw2vXyk3P_tLUKTkLSDO1-wD

What is Paneed Chicken?

Paneed chicken is a term used in Louisiana and other parts of the South to describe chicken that is pounded or butterflied into thin fillets, breaded and pan-fried. The word \"paneed\" comes from the French word \"paner\", which means to coat with breadcrumbs. Paneed chicken is similar to chicken Milanese or chicken schnitzel, but with a Cajun twist.

What You Need to Make Red Bar Paneed Chicken

Here are the ingredients you will need to make this recipel:

Butterflied chicken breasts: You want each chicken fillet to be thin and even in thickness. This helps it cook fast and evenly, and prevents it from drying out.

All-purpose flour: Used to coat the chicken before dipping it in the egg wash. This helps the breadcrumbs stick better and creates a crispier crust.

Salt and pepper: To season the flour and the chicken.

Egg: Mixed with water to make an egg wash. The egg wash acts as a glue that helps the breadcrumbs adhere to the chicken.

Breadcrumbs: You can use regular breadcrumbs or Panko breadcrumbs for more crunch. You can also use gluten-free breadcrumbs if you prefer.

Seasonings: Italian seasoning and garlic powder are mixed with the breadcrumbs to add more flavor to the crust.

Parmesan cheese: Grated parmesan cheese is also mixed with the breadcrumbs for a cheesy and nutty flavor. You can omit this if you want to make it dairy-free.

Oil: For frying. You want to use a neutral oil that can withstand high heat, such as olive oil or vegetable oil.

Lemon juice: For making the lemon caper sauce. You will need about 1/4 cup of fresh lemon juice, or about 2 lemons.

Capers: These are small pickled flower buds that add a briny and tangy flavor to the sauce. You can find them in jars in most grocery stores.

How to Make Red Bar Paneed Chicken

Here are the steps to make this recipel:

Prepare the chicken. Pat dry each chicken breast with paper towels and place it on a cutting board. With a sharp knife, butterfly each fillet by slicing it horizontally almost all the way through, then opening it like a book. You can also pound the chicken with a meat mallet to make it thinner and more tender.

Prepare your station. In a shallow dish, combine the flour, salt, and pepper. In another dish, whisk the egg and water. In a third dish, combine the breadcrumbs, Italian seasoning, garlic powder, and parmesan cheese.

Dredge the chicken. Coat each chicken fillet with the flour mixture, shaking off any excess. Then dip it in the egg wash, letting any excess drip off. Finally, coat it with the breadcrumb mixture, pressing gently to make sure it sticks well. Place the breaded chicken on a baking sheet or a large plate.

Fry the chicken. Heat about 1/4 cup of oil in a large skillet over medium-high heat. Fry the chicken in batches for about 4 minutes per side, or until golden and cooked through. Do not overcrowd the pan or move the chicken too much while frying, as this may cause the crust to fall off. Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.

Make the sauce. In a small bowl, whisk together the lemon juice and 2 tablespoons of oil. Stir in the capers and season with salt to taste.

Serve and enjoy. Drizzle some of the sauce over each chicken fillet and garnish with some chopped parsley if desired. Serve hot with your favorite side dishes.

Tips and Variations for Red Bar Paneed Chicken

Here are some tips and variations to make this recipel even better:

If you want to make this recipel ahead of time, you can bread the chicken and store it in an airtight container in the refrigerator for up to 24 hours. Then fry it when you are ready to serve.

You can also freeze the breaded chicken for up to 3 months. Place the chicken in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer bag or a container and label with the date. To cook, thaw the chicken in the refrigerator overnight and fry as usual.

If you want to make this recipel healthier, you can bake the chicken instead of frying it. Preheat the oven to 375F and spray a baking sheet with cooking spray. Place the breaded chicken on the prepared baking sheet and spray lightly with cooking spray. Bake for 15 to 20 minutes, flipping halfway through, until golden and crisp.

If you want to make this recipel gluten-free, use gluten-free flour and gluten-free breadcrumbs. You can also use almond flour or coconut flour instead of all-purpose flour.

If you want to make this recipel dairy-free, omit the parmesan cheese or use vegan cheese instead.

If you want to make this recipel spicier, add some cayenne pepper or red pepper flakes to the flour or the breadcrumb mixture.

If you want to make this recipel more flavorful, add some fresh herbs such as parsley, basil, or thyme to the breadcrumb mixture or the sauce.

Conclusion

Red Bar Paneed Chicken Recipel is a delicious and easy way to enjoy crispy and juicy chicken with a tangy lemon caper sauce. It is inspired by the famous Panne Chicken from The Red Bar, a popular restaurant in Grayton Beach, Florida. You can make this recipel in less than 30 minutes with simple ingredients that you probably already have in your pantry. Serve it with some mashed potatoes and a green salad for a satisfying and mouthwatering meal that everyone will love.

Conclusion

Why You Should Try Red Bar Paneed Chicken Recipel

There are many reasons why you should try this recipel at least once in your life. Here are some of them:

It is easy to make. You don't need any special skills or equipment to make this recipel. All you need is a cutting board, a knife, a meat mallet, three shallow dishes, a skillet, and a small bowl. You can make this recipel in less than 30 minutes from start to finish.

It is versatile. You can serve this recipel with any side dishes you like, such as mashed potatoes, rice, pasta, quinoa, couscous, or bread. You can also serve it with any salad or vegetable you like, such as lettuce, spinach, kale, arugula, broccoli, cauliflower, carrots, or zucchini. You can also customize the sauce by adding more or less lemon juice, capers, salt, or herbs.

It is delicious. This recipel has a perfect balance of flavors and textures. The chicken is crispy on the outside and tender and juicy on the inside. The sauce is tangy and savory and complements the chicken perfectly. The cheese adds a touch of richness and nuttiness to the crust. The herbs add a touch of freshness and aroma to the dish.

It is healthy. This recipel is low in carbs and high in protein. It is also gluten-free and dairy-free if you omit the cheese. It is made with simple and wholesome ingredients that are good for you and your family.

How to Store and Reheat Red Bar Paneed Chicken Recipel

If you have any leftovers of this recipel, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat them, you can use one of these methods:

Oven: Preheat the oven to 375F and place the chicken on a baking sheet. Bake for 10 to 15 minutes or until heated through and crisp.

Microwave: Place the chicken on a microwave-safe plate and cover with a paper towel. Microwave for 2 to 3 minutes or until heated through. Note that this method may make the crust soggy.