Crumbed Chicken

Crumbed Chicken

It is totally appropriate for me to post this as I cooked these over the weekend for Poppy’s Christening. Everyone loves the crispy, crunchy outer layer next to the tender chicken inside.

I was lucky enough to be cooking for the head farmer from Daylesford. I put him to the test to see where the Chicken had come from…. of course, he knows his suff and could even tell me the exact field!

Make a batch and freeze. Bingo – all you have to do is pop your portions out the night before and leave to defrost in the fridge. Your crumbed chicken will take only minutes to cook!

Ingredients:

Good quality chicken breasts

Eggs – mixed (the quantity depends on the size of your batch – have 2-3 for 6 chicken breasts)

Breakcrumbs: 50% Panko bredcrumbs (these are shop bought and make the crumb extra crispy!) 50% home made or traditional breadcrumbs. Don’t worry if you just have one type – any combination will work fine.

Flour: Spelt/ rice/ brown/ wholemeal all work well

Zest of a lemon

Coconut or olive oil for frying

Sea salt

Method:

  • Place your chicken between 2 sheets of baking paper or clink film and flatten by bashing with a rolling pin
  • Trim any excess fat off your chicken breasts
  • Cut into whatever size you would like your chicken to be
  • Prepare your 3 plates:
  1. Flour – a couple of tablespoons
  2. Mixed egg with lemon zest added
  3. Breadcrumbs: both panko and traditional break crumbs mixed together
  • Keep one hand for ‘dry’ dipping and one for ‘wet’ dipping
  • Cover you chicken in flour, dip in egg then roll in bread crumbs
  • You can either freeze like this or cook ready to eat
  • Warm a frying pan with a generous drizzle of oil. When hot add you chicken – careful not to over crowd the pan.
  • Cook until golden on both sides. If you are making a large batch, once golden, finish the cooking off in the oven. Test your chicken is cooked before serving – all the fibres in the meet should be ‘set’ and the meat will be firm.
  • Sprinkle lightly with sea salt on a kitchen towel – this helps draw the fat out of the chicken

Tip: If any bread crumbs start to burn, wipe you pan out between batches. Freeze your uncooked crumbed chicken between layers of baking paper in a sealed container.

How kids can help:

  • Kids will love flattening the chicken with a rolling pin
  • Zesting the lemon – if old enough
  • Dipping the chicken in flour, egg and bread crumbs
  • Lightly sprinkling with sea salt
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