Crisp on the outside, succulent on the inside. 100 times better than anything you can buy ready-made. Trust me, it’s worth the effort.
- 2 chicken breasts
- 4 tbsp plain flour
- ¼ tsp salt
- A few grinds of black pepper
- ¼ tsp garlic granules
- ½ tsp paprika
- 1 egg
- 1 tbsp milk
- 6 tbsp dried white breadcrumbs
- 4 tbsp veg oil
- Put one of the chicken breasts between 2 sheets of clingfilm and bash it out with a meat hammer (or rolling pin) to a consistent 1cm thick. Then repeat with the other one
- Lay out 3 plates- the first with flour and seasonings, the second with the egg and milk whisked together, and the third with breadcrumbs. Make sure all are well mixed and spread out
- In turn, coat each chicken breast in flour, then egg, then breadcrumbs. Fill any gaps with breadcrumbs from around the edges
- Pop the oil into a large non-stick frying pan over a medium-high heat
- Place the chicken in the pan and cook for 4-5 mins on each side until golden brown and crisp. Sprinkle with a pinch of crunchy flaky salt and serve
Serve with lemon wedges to squeeze over and whatever accompaniments you feel go best. Literally anything works. I like spicy rice, long stem broccoli and mayo. Try it with salad and new potatoes. Or orzo with caramelised leeks and peas. All good.
Sophie cooks 