Crunchy Crumbed Chicken

July 17, 2014

My husband makes the most delicious crispy crumbed chicken. I have my own version, but his tastes better than mine — it’s so crunchy on the outside but not dry in the middle. Below is the recipe.

Crispy Crumbed Chicken Recipe

Ingredients

800g chicken tenderloins

(breast can be used but bash under a piece of glad wrap or baking paper to thin to the same size and cut in half for best results)

1/3 cup plain flour

2 eggs

2 cups fresh breadcrumbs (I use multi gram or wholemeal bread and whizz in the Thermomix on speed 9 for about 7 seconds)

1/2 cup grated parmesan cheese

1 teaspoon cajun spices (or to taste) – optional

Olive Oil

Variation: use parsley instead of cajun spice for a milder taste)

Instructions

Three ‘stations’ (steps) are needed to prepare the chicken.  Large plates, shallow bowls or shallow tins (like a brownie tin) work well.

1. Preheat oven to 130°C.

2. Measure flour, cajun spice, salt and pepper on a large plate or small tray and mix lightly with fingertips.

3. Lightly whisk eggs in a shallow dish or tin.

4. Combine breadcrumbs and parmesan in a separate shallow dish. 

5. At this point, arrange your three stations next to each other starting with flour, then egg, and finally the crumb mixture.

how to make crunchy crumbed chicken

6. Lightly coat chicken in seasoned flour and shake off any excess flour.

7. Then dip the chicken in the egg.

6. Lastly, coat chicken in the breadcrumb mixture.  You may need to press crumbs on gently with your fingers to coat.

7. Add oil to a large frying pan to about 1cm deep.

8. Heat oil over a medium-high heat until it sizzles.

9. Cook chicken for 2 minutes each side or until browned and almost cooked through. Do this in batches.

10. Transfer chicken to a lined baking tray and finish off in a warm 130 – 150°C oven for about 10-15 minutes until cooked through.

Yummy served with salad, chips, mashed potato, rice or vegetables. 

Crispy Crumbed Chicken Recipe

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