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!
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
- 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:
- Flour – a couple of tablespoons
- Mixed egg with lemon zest added
- 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