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Cook
30m
Ingredients
Method
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Step 1
Begin by using a sharp knife to open out 2 skinless chicken breasts, kind of like a book to make them flatter. Or you can put them between two pieces of clingfilm and bash them a bit. The thinner they are, the quicker they will cook. But don’t go crazy, we want them to be about a centimetre thick or so.
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For
2
M
I
2
Chicken breasts
1
Egg, large
1
clove
Garlic, crushed
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Can I bake the chicken instead of frying? Yes, although it will take slightly longer. Prep the chicken as normal then, then bake at 200C Fan/220c conventional for 10-12 minutes until starting to crisp before turning over and cooking for a further 10 minutes. Or until the chicken is golden, crispy and cooked through. The exact time will depend on the size and shape of your chicken so just make sure there is no pink inside before you plate up. For the air fryer, bake at 200c for 20 mins, flipping halfway. Again, it will depend on the size and shape of your chicken so just make sure it’s fully cooked and no pink remains. If you are using the oven or air fryer, you can fry your panko breadcrumbs in a little oil until crisp and golden first, then leave to cool. Then use as instructed. This helps it get super crispy without frying. But it’s optional!
Pané: when coating the chicken, try to keep one hand for the ‘wet’ (the egg) and one hand for the ‘dry’ (the flour and breadcrumbs), this should help stop you getting too messy.
How to double this recipe: double everything as above. You will likely need to fry the chicken in two batches. In which case, turn your oven to 130c fan/150c conventional/300f and lay the first two chicken breasts to be cooked on the tray and place in the oven to keep warm whilst you fry the final two.
If you can’t find panko breadcrumbs: don’t panic! Panko are my breadcrumb of choice - they are drier, chunkier and crunchier than normal breadcrumbs but of course normal breadcrumbs will work too. Just whizz an end of the loaf of bread you have lying around in the food processor and use that, or you can buy all sorts of breadcrumbs. They will all work! And people do all sorts of clever things with cornflakes (yes, the cereal) which you can crush with a rolling pin and use them to crunchify your chicken.
Make it spicy: Add a dollop of chilli paste or a sprinkle of chilli flakes in the sauce for some heat. Or a drizzle of chilli oil at the end does the trick too.
What to do with leftovers: You can keep any leftovers in a tupperware in the fridge but I would keep the chicken and pasta apart to avoid the chicken turning totally soggy. Leftover chicken can be reheated in the airfryer at 180c for 5-10 minutes (will depend on size and thickness of your chicken) until piping hot.
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Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Begin by using a sharp knife to open out 2 skinless chicken breasts, kind of like a book to make them flatter. Or you can put them between two pieces of clingfilm and bash them a bit. The thinner they are, the quicker they will cook. But don’t go crazy, we want them to be about a centimetre thick or so.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
Chicken breasts
1
Egg, large
1
clove
Garlic, crushed
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Can I bake the chicken instead of frying? Yes, although it will take slightly longer. Prep the chicken as normal then, then bake at 200C Fan/220c conventional for 10-12 minutes until starting to crisp before turning over and cooking for a further 10 minutes. Or until the chicken is golden, crispy and cooked through. The exact time will depend on the size and shape of your chicken so just make sure there is no pink inside before you plate up. For the air fryer, bake at 200c for 20 mins, flipping halfway. Again, it will depend on the size and shape of your chicken so just make sure it’s fully cooked and no pink remains. If you are using the oven or air fryer, you can fry your panko breadcrumbs in a little oil until crisp and golden first, then leave to cool. Then use as instructed. This helps it get super crispy without frying. But it’s optional!
Pané: when coating the chicken, try to keep one hand for the ‘wet’ (the egg) and one hand for the ‘dry’ (the flour and breadcrumbs), this should help stop you getting too messy.
How to double this recipe: double everything as above. You will likely need to fry the chicken in two batches. In which case, turn your oven to 130c fan/150c conventional/300f and lay the first two chicken breasts to be cooked on the tray and place in the oven to keep warm whilst you fry the final two.
If you can’t find panko breadcrumbs: don’t panic! Panko are my breadcrumb of choice - they are drier, chunkier and crunchier than normal breadcrumbs but of course normal breadcrumbs will work too. Just whizz an end of the loaf of bread you have lying around in the food processor and use that, or you can buy all sorts of breadcrumbs. They will all work! And people do all sorts of clever things with cornflakes (yes, the cereal) which you can crush with a rolling pin and use them to crunchify your chicken.
Make it spicy: Add a dollop of chilli paste or a sprinkle of chilli flakes in the sauce for some heat. Or a drizzle of chilli oil at the end does the trick too.
What to do with leftovers: You can keep any leftovers in a tupperware in the fridge but I would keep the chicken and pasta apart to avoid the chicken turning totally soggy. Leftover chicken can be reheated in the airfryer at 180c for 5-10 minutes (will depend on size and thickness of your chicken) until piping hot.
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