Ingredients
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1
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1
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6
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2
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4
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-
-
1
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1
-
2
-
-
-
-
-
Directions
Jamie Oliver Crunchy Garlic Chicken Nuggets, This recipe is taken from Jamie’s Food Revolution by Jamie Oliver 2009 This crumbing technique is so versatileyou 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 , Better home than store bought, I agree with Bobbin never enough crumb! I double up on the garlic and definitely less of the lemon zest but otherwise good stuff Always use cream crackers – invented in Ireland Jacob’s the original and the best :)My daughter age 5 had a friend over to play today and they made these from scratch for their lunch They loved breaking the eggs and whizzing the mixture and the production line process of flour-egg-crumb
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Steps
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1
Done
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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 Stickyou Want the Meat to Be Totally Coated. |
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2
Done
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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. |
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3
Done
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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. |
