It’s Monday and we are still dreaming of the delicious Breaded Chicken taught on yesterdays Kids Cooking Club alongside a delicious Katsu Curry. While we’ll have to save the Katsu for another time we will be sharing the damned best way to cook Crispy Chicken Breast!
Great in a burger bun, topped with a curry sauce or even just a quick dunk in ketchup or garlic mayo! Ok ok stop drooling here’s the recipe:
4 chicken breasts
8 slices of white bread or panko bread crumbs
2 tbs flour
Rapeseed or vegetable oil
Salt & pepper
Slice the chicken into goujons (long strips).
Process the bread with the salt, pepper and put in a bowl.
Break the eggs into a seperate bowl and whisk with a fork.
In a third bowl but the flour.
Cover the goujons in the flour, then dip them into the egg mix and finally coat with breadcrumbs. Set aside on a piece of grease-proof paper.
To cook, heat an inch of oil in a pan. To check the oil is hot enough drop a breadcrumb into it. If it sizzles and browns you are ready to go.
Cook the goujons quickly, turning them once. You will have to do this in several batches. When cooked through put on a layer of kitchen towel and keep them warm until serving.
N.B. The chicken can be prepared in advance and then just cooked before serving.