Another fantastic recipe from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
This came out really good but the crumb texture wasn’t quite what I expected, being a bit thick and globby because of the butter. I’m writing down what I did, as it is in the book, but I think next time I would just leave the butter out of the mix and maybe add a few more crackers. This was just enough for 4 chicken tenders, so served 2 of us plus lunch today for one of us.
Crunchy Garlic Chicken
Ingredients
- 1 clove of garlic peeled
- zest of one lemon
- 6 or more! plain crackers or breadcrumbs or saltines, etc.
- 2 Tbs butter
- 4 sprigs fresh parsley I used a bit more
- salt and pepper to taste
- 2 large spoonfuls of flour
- 1 egg
- 2 boneless skinless chicken breasts or 4 chicken tenders
- olive oil
Instructions
- Use your food process to mix up the breadcrumb mix: crackers, garlic, lemon zest and butter (although I’d leave that out next time), parsley, salt and pepper. Run the processor until it’s all mixed up and the crumbs are fine.
- Put the flour on one plate or pie pan. Put the raw egg into another plate or pan and stir together with a fork. Add the breadcrumb mix to a third.
- Pound the chicken out until thinned a bit. You can lay a sheet of plastic wrap on the chicken and pound with a plate or the flat side of a meat tenderizer.
- Heat a few spoonfuls of olive oil in a skillet.
- Coat each side of the chicken with flour, then egg, then breadcrumb mix. Fry about 4-5 minutes on each side. Alternately you can bake in a 475 F oven for about 15 minutes.
- Squeeze a bit of lemon over the chicken, then cut the pieces into strips and serve.
I served with a very simple salad of watercress, sliced radishes and sliced cucumbers, plus some boxed stuffing mix, which I rarely use but was quite good. We also had some really good asparagus, also a recipe from this book. Usually I just barbecue it or roast it but we both really liked this simple vinaigrette he dressed it with.
Leave a Reply