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Saturday

Homemade Breaded Chicken

I've been wanting to make this for a while.

Chicken can only be flavored so many ways before it needs something else.
So here you have it, chicken in breadcrumbs.


It's a pretty simple procedure, and there's also a nifty trick you can do with the leftover breadcrumbs.

Now, you can either make the breadcrumbs using stale bread or you can buy them in the store. Obviously stale bread is more authentic, so here we go: cut the crust off the bread and discard it. Spread the bread out onto a microwavable plate and microwave on high for 1 minute to dry the bread out [if you don't have a microwave, then place the bread onto a baking sheet and dry in a preheated oven at 300 degrees F for 20-25 minutes]. Pulse the dry breadcrumbs in a food processor, with thyme, chili flakes, salt and pepper.



Put the breadcrumbs into one bowl and a beaten egg in another.
Flatten out the pieces of chicken, so that all of the pieces equal the same in thickness. Pat the chicken and dry, and season both of the sides in salt and pepper. Following this, dip the breast in the egg and coat it lightly, then hold it on top of the bowl to allow the excess egg to drip off. Then, cover the chicken in the breadcrumbs to coat and place it on a baking tray.


Place your chicken in the preheated oven and cook for around 35 minutes or until juices run clear.


With your excess breadcrumbs, you can add them to pasta, salad, etc. place them in a skillet with around 1.5 tablespoons of olive oil on medium-high heat; season with salt; stir until they are golden; then remove them from heat until you're ready to use.



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