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Ingredients:
3 chicken breasts, butterflied (sliced through centre) or cut into tenders
100g grated parmesan or any hard cheese
100g seasoned breadcrumbs (check below)
Vegetable oil for shallow frying
Small bunch of parsley for garnishing
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Seasoned breadcrumbs:
Breadcrumbs (or grind down like 2 slices of bread)
1/2 tsp salt
1/2 tsp paprika
1 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried thyme
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Marinade:
1 cup whole milk
Squeeze in half a lemon
1 tsp salt
1 tsp pepper
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Method:
- Slice up your chicken then marinade it in whole milk, lemon juice, salt and pepper. Adding lemon juice to milk curdles it, making it similar to buttermilk which can be hard to get in the UK. Put this aside for like 10 mins.
- Mix together the seasoned breadcrumbs with parmesan and coat the chicken on both sides.
- Shallow fry it in vegetable oil on both sides till the chicken is crispy, delicious and has cooked through.
- This chicken is super versatile and you can eat this on its own, with some dip.. put it in a wrap.. eat it w with some spaghetti, maybe some salad? The choices are endless!
NOTE:
- I really should have cut my chicken in strips or smaller pieces so they’d qualify as ‘tenders’ but for some reason I butterflied chicken breast (sliced them through the centre).
- I wouldn’t recommend doing this with a whole whole breast pieces as they won’t cook through properly so either butterfly it or cut it into strips!!
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