How to make
The washed and dried chicken fillets are placed in milk for 3-4 hours, preferably overnight in the refrigerator to become more tender.
Remove them from the milk and dry them. From the soy sauce, Worcestershire sauce, olive oil, salt, black pepper, nutmeg and curry, make a mixture and use it to spread on the fillets, which are cut into large chunks.
Leave them at room temperature for 1 hour.
Crush the cornflakes finely using the bottom of a glass. In a separate bowl, lightly beat the eggs with a little salt.
Heat the oil over medium heat and fry the Kentucky fillets, until they aquire a golden color, by dipping them first in an egg and then generously rolling them in the crushed cornflakes.
Remove the breaded chicken and place it onto kitchen absorbent paper, so that it can absorb the excess fat and serve them warm in the company of lemon slices and mayonnaise and garlic sauce or barbecue.
Crispy on the outside and juicy on the inside, these Kentucky-style fillets are the perfect appetizer.
The Breaded Kentucky Fillets are ready.
