Serves 4
35 min
Poppy-Seed Crusted Chicken
Recipe GLPRea8fcbf4b16d9c
Tender chicken breasts coated with a delicate poppy-seed crust and shallow-fried until golden. This elegant French-inspired main course delivers a sophisticated crunch with a moist, succulent interior. Simple yet refined, it's perfect for weeknight dinners or special occasions.
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Ingredients
4 boneless, skinless chicken breasts
4 tablespoons poppy seeds
2 tablespoons ground flaxseed (for binding)
3 tablespoons water (to mix with flaxseed)
1 teaspoon sea salt
½ teaspoon black pepper
2½ tablespoons vegetable oil (for shallow frying)
Directions
Place the chicken breasts on a cutting board and gently pound them to an even thickness of about ¾ inch, being careful not to tear the meat. This ensures even cooking.
In a small bowl, whisk together the ground flaxseed and water until well combined. Let sit for 2 minutes to thicken slightly—this mixture acts as a binding agent.
In a shallow bowl, mix together the poppy seeds, sea salt, and black pepper to create the coating.
Working with one chicken breast at a time, brush both sides generously with the flaxseed mixture, then press firmly into the poppy-seed mixture, coating both surfaces evenly. Place the coated chicken on a clean plate and repeat with the remaining breasts.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the poppy-seed crusted chicken breasts into the pan.
Fry for 8–10 minutes on the first side, undisturbed, until the crust turns golden brown and crispy.
Flip the chicken breasts carefully and fry for another 8–10 minutes until the second side is golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.
Transfer the cooked chicken to a clean plate lined with paper towels to drain any excess oil. Serve warm.
