Pan-fried Chicken in Breadcrumbs
Serves 4
This dish is delicious - one of the family favourites. Normally I would take a whole chicken and skin and bone it. That can be a little involved, so I have come up with a simpler version -- Mum.
Serve with chips and either peas or a salad.
Equipment needed:
Food processor or blender (or use shop-bought Breadcrumbs instead if you don't have one)
Baking sheet
Hand whisk or fork
Large freezer bag
Large non-stick frying pan
Ingredients
4 Chicken pieces, skin removed
5 slices of bread
2 beaten eggs
100g plain flour
1 tsp black pepper
1 tsp salt
2 tbsp curry powder
6 tbsp oil
Method
- Dry the chicken pieces with kitchen roll
- Mix together the flour, salt, black pepper and curry powder and place in the freezer bag
- Preheat the oven to 200C (Gas Mark 6)
- Tear the bread into smaller pieces and work them in the food processor or blender gradually, until you get fine breadcrumbs
- Spread the breadcrumbs out on a clean worktop or a large plate
- Put the chicken pieces in the freezer bag and shake until the pieces are well coated in the seasoning
- Heat the oil in the frying pan on a medium heat (keep a watchful eye on it)
- Remove a chicken piece from the bag, dip it in the beaten egg, making sure it is well covered and then roll it into the breadcrumbs. Repeat the process for the remaining chicken pieces
- Put all of the Chicken Pieces into the frying pan, fry and turn once after 5 minutes
- Drain on some kitchen roll and place on the baking sheet
- Cook uncovered in the oven for about 30 minutes, check the biggest piece after 20 minutes
