My husband makes the most delicious crispy crumbed chicken. I have my own version, but his tastes better than mine — it’s so crunchy on the outside but not dry in the middle. Below is the recipe.
800g chicken tenderloins
(breast can be used but bash under a piece of glad wrap or baking paper to thin to the same size and cut in half for best results)
1/3 cup plain flour
2 cups fresh breadcrumbs (I use multi gram or wholemeal bread and whizz in the Thermomix on speed 9 for about 7 seconds)
1/2 cup grated parmesan cheese
1 teaspoon cajun spices (or to taste) – optional
Variation: use parsley instead of cajun spice for a milder taste)
Three ‘stations’ (steps) are needed to prepare the chicken. Large plates, shallow bowls or shallow tins (like a brownie tin) work well.
1. Preheat oven to 130°C.
2. Measure flour, cajun spice, salt and pepper on a large plate or small tray and mix lightly with fingertips.
3. Lightly whisk eggs in a shallow dish or tin.
4. Combine breadcrumbs and parmesan in a separate shallow dish.
5. At this point, arrange your three stations next to each other starting with flour, then egg, and finally the crumb mixture.
6. Lightly coat chicken in seasoned flour and shake off any excess flour.
7. Then dip the chicken in the egg.
6. Lastly, coat chicken in the breadcrumb mixture. You may need to press crumbs on gently with your fingers to coat.
7. Add oil to a large frying pan to about 1cm deep.
8. Heat oil over a medium-high heat until it sizzles.
9. Cook chicken for 2 minutes each side or until browned and almost cooked through. Do this in batches.
10. Transfer chicken to a lined baking tray and finish off in a warm 130 – 150°C oven for about 10-15 minutes until cooked through.
11. Place chicken on paper towel to absorb excess oil before serving.
Yummy served with salad, chips, mashed potato, rice or vegetables.