Roast chicken breast fillet: juicy on the inside, crunchy on the outside
I like to like unpaniertes chicken breast fillet from the pan. The outside should be crispy, but inside still nice and juicy. Unfortunately, it does not succeed.
So I came up with the following idea:
I have the fillet in a cooking bag and vorgerart about 10 minutes in boiling water. Then spiced and fried in the pan.
Due to the fact that you only need a short time to "fry", the result was amazing!
Inside, it was still juicy, but crunchy on the outside!
