Provides a detailed guide for preparing crispy paneed chicken, combining elements of traditional breaded chicken and KFC-style coating. It begins with instructions on slicing the chicken breast to maximize yield from one kilogram, followed by preparing both a liquid marinade and a dry coating mixture to ensure the chicken stays crispy and the coating adheres even when cold. The guide concludes with two serving ideas: a sandwich featuring a homemade ranch sauce and a copycat Rice Rizo-style dish with its own sweet and savory sauce, offering versatile ways to enjoy the crispy chicken.
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