INGREDIENTS

4 pieces of chicken breast or 8 pieces of chicken legs (skinless, boneless, cut into chunks)
30g unsalted butter or some oil for frying chicken

for the plain breadcrumbs

1 large egg (lightly beaten)
1 cup of fine breadcrumbs
½ tsp sea salt

for garlicy paprika and coriander breadcrumbs

1 large egg (lightly beaten)
1 cup of fine breadcrumbs
½ tsp sea salt
1 tsp garlic granules
1 tsp ground coriander seeds
1 tsp paprika powder

more flavour variations coming soon…

EQUIPMENT

non-stick frying pan to fry chicken
small baking tray lined with baking paper

METHOD

To prepare breaded chicken, combine egg with spices and salt, deep in breadcrumbs and fry in two or three portions on both sides for couple of seconds, only until golden. Move to the baking tray lined with baking paper. Bake in the oven preheated to 200°C (392°F) for 15-20 minutes (chicken breast will bake shorter then chicken legs).

Serve 4 people.

• Taste good itself with some juicy salad and baby potatoes, plain variation can be used for Japanese Chicken Katsu Curry. They are also perfect for lunchboxes or as a snack served with dipping sauces.
• If you don’t want to discard bones with some meat still on them batter them as well, fry and bake on separate baking tray. They will take longer to be ready than the rest of the chicken.