Crispy Breaded (Crumbed) Chicken
Servings: 10
Ingredients
Crispy Crumbed Chicken
- 2 lbs chicken breast
- 1.7 lbs sandwich loaf white bread (see note)
- 4 eggs
- 4 garlic cloves minced
- 1 cup flour white all purpose
- 1 tsp kosher sea salt
- 1 tsp black pepper
- 1 tbsp fresh rosemary finely chopped
- 1.4 oz fresh parsley 1 large bunch
- 2 cups olive oil
Instructions
Crumbed chicken
- Do this the day before: If your bread is fresh, lay it out onto a baking tray and leave to dry out overnight
- Egg wash: In a shallow wide bowl, whisk the eggs and garlic together and set to the side. By preparing this early the garlic will have time to release its flavour into the eggs.
- Prep chicken: Using a sharp knife, cut through the middle of the chicken breast horizontally. Let the knife do most of the work, applying a small amount of pressure as the knife glides through crosswise. Repeat this step with all the chicken breast. Place one piece of chicken between two pieces of plastic wrap or baking paper. Using the smooth side of a mallet, pound the chicken from the centre outwards until the breast is roughly 2cm thick and has an even thickness throughout. Place the chicken onto a large baking tray and season with salt and pepper on both sides.
- Breadcrumbs: Roughly tear apart the bread and place into a food processor or blender with the parsley and rosemary. Blend until the bread is still quite chunky and the herbs have been mixed through. Place the breadcrumbs into a shallow baking tray.
- Flour: In a shallow baking tray, whisk together the flour with a generous amount of salt and pepper.
- Dredging station: Begin with your flour, followed by the egg wash, followed by the breadcrumbs and then finished with a large clean plate or tray to place the crumbed chicken in.
- Bread chicken: Take one chicken breast and coat both sides evenly with the flour. Then place into the egg wash and coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the chicken over to ensure the breadcrumbs are evenly coated all over. Place the chicken breast onto the clean plate and then repeat this step with the remainder of the chicken.
- Fry chicken: In a large frying pan, add the olive oil. Bring the olive oil to heat. Turn the heat down to low - medium and fry 1 - 2 pieces of chicken at a time for 2 - 3 minutes on each side or until they are golden and crispy. Place the cooked chicken onto a plate lined with absorbent paper or cooling rack.
- Leave to rest: Leave the chicken to rest for 5 minutes before slicing into it.
Video
Notes
Bread: I have found the best bread to use in a cheap white sandwich loaf. Make sure the bread is stale or a few days old. If it's fresh, you can toast it and leave it to cool before making your breadcrumbs or lay it on cooling racks the day before.
Breadcrumbs: We aren’t looking for a fine and crumbly texture with this breadcrumb as its those chunky crusty parts that make the breadcrumb extra special. If you are using a small blender you will need to do this step in batches.
Shallow frying: You can check if the olive oil is hot enough by placing a wooden skewer into it and seeing if bubble forms around the skewer.
Cooking chicken: It’s best to test out one piece of chicken to make sure your cook time and heat levels are accurate. Remember your chicken will continue to cook when you take it off the heat so take it off a few seconds before you feel it’s ready.
Nutrition
Calories: 1893kcal | Carbohydrates: 63g | Protein: 71g | Fat: 151g | Saturated Fat: 35g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 93g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 813mg | Potassium: 1297mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2056IU | Vitamin C: 19mg | Calcium: 257mg | Iron: 5mg
