Iscas de Frango Empanado
Chicken strips breaded and fried.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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While the specific origins of breaded and fried chicken strips in Portugal are difficult to pinpoint definitively, the technique of breading and frying meats has been present in Portuguese cuisine for centuries. Influences likely came from various sources, including Moorish culinary practices and interactions with other European cultures. The emphasis on simple, flavorful preparations with fresh ingredients is characteristic of Portuguese food.
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Iscas de Frango Empanado is a popular and accessible dish enjoyed throughout Portugal. It's often found in tascas (small, traditional restaurants) and is a common choice for a quick and satisfying meal. Its simplicity and comforting flavors make it a favorite among both locals and tourists.
Family-Friendly Meal
Iscas de Frango Empanado is a popular choice for families due to its mild flavors and appealing texture, making it a dish that most children enjoy.
Petisco Culture
While not strictly a petisco (Portuguese tapas), it is often served as part of a larger spread of small dishes, particularly in informal settings.
Regional Variations
While the basic recipe remains consistent, regional variations may exist in the choice of seasonings or the type of breadcrumbs used.
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Iscas de Frango Empanado offers a delightful combination of savory and slightly salty flavors, enhanced by the crispy texture of the breaded exterior and the juicy tenderness of the chicken inside. The specific flavor profile can vary depending on the seasoning used in the breading and the type of oil used for frying.
The main flavor components come from: Chicken: Tender, mildly flavored chicken breast is typically used. Seasoning: Common seasonings include salt, pepper, garlic powder, paprika, and occasionally dried herbs like oregano or thyme. Breading: Breadcrumbs provide a crispy texture and can be seasoned for added flavor. Lemon: A squeeze of fresh lemon juice often accompanies the dish, adding a bright, citrusy note. Oil: The type of oil used for frying influences the final flavor; olive oil is a traditional choice, lending a subtle fruity flavor.
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Chicken Preparation
Pound the chicken breasts to an even thickness to ensure even cooking and prevent dryness. Marinating the chicken in milk or buttermilk before breading can also add moisture and tenderness.
Breading Technique
Use a three-stage breading process: flour, egg wash, and breadcrumbs. This ensures a good coating. For extra crispiness, double-bread the chicken.
Frying Temperature
Maintain a consistent frying temperature (around 350-375°F or 175-190°C) to ensure the chicken cooks through and the breading becomes golden brown and crispy without burning. Avoid overcrowding the pan.
Oil Choice
Use a neutral-flavored oil with a high smoke point, such as canola, vegetable, or peanut oil. Olive oil can be used, but it has a lower smoke point, so monitor the temperature carefully.
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