Crispy Chicken Caseiro
In Brazil, the word caseiro translates directly to "homemade," but it carries a much warmer, deeper meaning. It evokes the comfort of a bustling family kitchen and the kind of simple, honest cooking that immediately makes you feel grounded. This Crispy Chicken Caseiro is exactly that—a reliable, everyday staple that delivers a perfect golden crunch without any fuss.
The secret to this chicken is a simple, flavor-packed marinade featuring plenty of garlic and a touch of acidity, which ensures the meat stays incredibly juicy on the inside while achieving a beautiful crisp on the outside. It is the ultimate everyday protein to anchor a classic, balanced plate.
Whether you pair it with a fresh side salad, a comforting bowl of black beans, or a fluffy scoop of garlic broccoli rice, it is a quick, nourishing recipe that instantly turns a busy weeknight dinner into a comforting, home-cooked hug.
Learn more about Perfect Plates here or visit this issue of the Perfect Plate Newsletter to build this whole plate here.
Crispy Chicken Caseiro
Ingredients
- 1 pound chicken breast (or breast tenders)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs, beaten into a wide bowl
- 2 cups panko, spread on a plate
- 2 cups of avocado oil or canola oil (or more depending on pan width, see note)
Instructions
- If you have a whole breast, slice it lengthwise into 4-5 “breast tender” strips.
- Pat the chicken dry and season with salt and pepper.
- Put the oil in a dutch oven or deep skillet and warm it to 300 degrees
- Dip each tender in the egg and then in the panko.
- Fry the strips 3-4 at a time on each side for about 2 minutes.
- Transfer to a plate lined with a paper towel.
- Serve with your fave dipping sauce.
Notes
Note: You will want the chicken to submerge in oil so choose your pan wisely to use less oil. Using an infrared kitchen thermometer, keep checking the oil temperature as you go so it doesn’t get too high beyond 300 degrees, this will over crisp the outside without cooking the inside. Chef’s tax is trying the first tender to make sure it’s cooked well and enjoying it while standing in the kitchen.
