Succulent chicken with crunchy golden sourdough breadcrumbs flavoured with a bit of Parmesan, sea salt and black pepper. That’s all.
Well, except – try to get free range organic chicken!
Place the chicken under cling film and bash til flat but keep some thickness. (Hope no chickens are reading this, if so, sorry!).
Mix the salt, pepper and parmesan with the breadcrumbs.
Place the breadcrumbs, egg and flour in separate large bowls. Coat each piece of chicken in flour, then egg then breadcrumbs.
Heat the oil – not til it’s smoking – just nicely.
Fry the chicken til golden and cooked through, I sometimes finish mine in the oven but it’s not essential.
Kenfitty fried chikkin!
Please note: For an even simpler option lay the floured raw chicken in an olive-oiled baking dish, brush with beaten egg and scatter the breadcrumbs over the top. Bake in a 180 degree oven with foil for 15 mins, then take the foil off and continue to cook until the crumbs are golden and the chicken is cooked through.
Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.
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People who count their chickens before they are hatched act very wisely, because chickens run about so absurdly that it is impossible to count them accurately.
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