CRISPY GARLICKY CHICKEN
Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I've added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook.
Provided by Jamie Oliver
Categories Cheap & cheerful Chicken Chicken breast Bread Fruit Keep cooking and carry on Cheap & cheerful
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
- Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
- Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
- Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
- Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.
Nutrition Facts : Calories 366 calories, Fat 11 g fat, SaturatedFat 2 g saturated fat, Protein 36.6 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 2.4 g sugar, Sodium 1.1 g salt, Fiber 5.8 g fibre
CRUNCHY GARLIC CHICKEN
This is a really easy way to give chicken, meat or even fish a lovely golden, crunchy bite
Provided by Jamie Oliver
Categories Chicken Recipes Jamie's Ministry of Food Chicken Chicken breast
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Peel the garlic and zest the lemon. Put the crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of sea salt and black pepper, then whiz until the mixture is very fine, and pour on to a plate.
- Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork.
- Lightly score the underside of the chicken breasts. Put a square of clingfilm over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit.
- Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavoured crumbs. Push the crumbs on to the chicken breasts so they stick - you want the meat to be totally coated.
- You can either bake or fry the chicken. If baking, preheat your oven to full whack (240°C/475ºF/gas 9), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, pour in a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, or until cooked through, golden and crisp.
- Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.
Nutrition Facts : Calories 673 calories, Fat 44.2 g fat, SaturatedFat 14.9 g saturated fat, Protein 36.4 g protein, Carbohydrate 31.7 g carbohydrate, Sugar 0.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
JAMIE OLIVER CRUNCHY GARLIC CHICKEN NUGGETS
This recipe is taken from Jamie's Food Revolution by Jamie Oliver 2009. This crumbing technique is so versatile-you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.
Provided by Id-do-the-cookin
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To prepare your chicken: Peel the garlic and zest the lemon. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork. Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick-you want the meat to be totally coated.
- To cook your chicken: You can either bake or fry the chicken. If baking, preheat your oven to its highest temperature (475°), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp.
- To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.
Nutrition Facts : Calories 162.6, Fat 14, SaturatedFat 8.1, Cholesterol 123.5, Sodium 138.9, Carbohydrate 6.4, Fiber 1, Sugar 0.9, Protein 4.1
GARLIC CHICKEN NUGGETS
A healthy version of chicken nuggets. Note that the calorie estimate will be high. You will have to drain off some olive oil during the preparation of the chicken.
Provided by KRice
Categories Chicken Breast
Time 55m
Yield 20 nuggets, 2 serving(s)
Number Of Ingredients 8
Steps:
- In a tupperware bowl that has a lid, combine the chicken, water, oil, garlic, and pepper.
- Marinade the chicken for 30 minutes to 1 hour. Shake the bowl about half way through to recoat the chicken with the marinade.
- In a separate bowl mix together the bread crumbs, salt, and cayenne pepper. Set aside.
- Drain the chicken.
- In a one gallon Ziploc, mix together the chicken and bread crumb mix.
- Preheat the oven to 425.
- Layout the chicken on a cookie sheet in a single layer. (Throw out excess breading that may be in the bag. It will burn if not on the chicken.).
- Cook at 425 for 15 minutes. Flip them half way through.
Nutrition Facts : Calories 490.7, Fat 28.4, SaturatedFat 6.1, Cholesterol 92.8, Sodium 581.8, Carbohydrate 22.8, Fiber 1.8, Sugar 2.7, Protein 34.6
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