Crunchy Garlic Chicken Recipe
Crunchy Garlic Chicken Breast
Maybe not the best choice for a romantic dinner, but this crunchy Garlic Chicken Recipe was impressive and at least we had both eaten garlic so it wasn't too overpowering.
I'm not a fan of shop bought crumbed chicken. It never digests well and who knows what goes into the batter. Homemade crumbed chicken is far better in taste and far healthier for you. I didn't actually have cream crackers, so I used a small packet of tortilla chips which is approximately 50 grams or 2 ounces. A popular substitute for the egg is to use yoghurt or buttermilk instead. Do experiment with the seasonings. Perhaps add a little chili powder or use thyme instead of parsley.
Crunchy Garlic Chicken Recipe
Serves: 2
Crunchy Garlic Chicken Breast Ingredients
- 1 clove of garlic - peeled
- Zest of 1 lemon
- 6 cream crackers
- 25g butter
- 4 sprigs of fresh flat-leaf parsley
- sea salt and freshly ground black pepper
- 2 heaped tablespoons plain flour
- 1 large egg, preferably free-range or organic
- 2 skinless chicken breasts, preferably free-range or organic
- olive oil
Prepare Your Baked Garlic Chicken Breasts
- To make the Garlic Crumbs
- Put your crackers, butter, garlic, parsley sprigs, lemon zest and salt and pepper for seasoning into a food processor. Blitz until the crumb mixture is very fine and the fresh herbs have been completely chopped.
- Spread the garlic crumbs onto a plate.
- On another plate sprinkle the flour.
- Beat the egg with a fork in a small bowl.
- Make shallow cuts (score) on the underside of the chicken breasts.
- Flatten each chicken breast slightly by bashing it with a rolling pin or underside of a pan. (Put a square of clingfilm over each one first.)
- Dip the chicken breasts into the flour until both sides are completely coated, then dip into the egg and finally into the flavoured crumbs. Push the crumbs onto the chicken breasts so they stick - you want the chicken breasts to be totally coated.
To cook your garlic crumbed chicken:
- You can either bake or fry the chicken. Baking is the more low-fat option.
- If you decide to go with baking, preheat your oven to its highest temperature, place your chicken on a baking tray and cook for 15 minutes but watch it carefully for burning and make sure the chicken breasts are cooked through.
- If frying, put a frying pan on a medium heat, add a few glugs of your prefered oil and cook the chicken breasts for 4 to 5 minutes on each side. Fry until cooked through, golden and crisp.
- A great idea is to cut the cooked chicken breasts into strips and pile them on a plate, you can also serve the chicken breasts whole. These garlic chicken breasts can be served with any variety of your prefered starch. Roasted potato wedges, mashed potato, pasta with a light sauce or even on a bed of rice.
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