In our household, we normally have breaded chicken breasts once a week.
It is easy yet so delicious and filling, and it fills your protein tank.
Over the years, I have managed to perfect my own recipe and tweak it for maximum flavour.
The secret to having a flavourful and moist breaded chicken is following all the steps and not rush any of them.
I find that it is a crucia step to pound the chicken breast into one thickness.
We don't want one side of it overcooked and dry and the other undercooked raw.
Trust me, nobody's trying to catch salmonella over here.
As you can see from the picture I like to have it paired with my roast potatoes and as much vegetables as possible ( the 3 ingredient Moroccan salad, sautéed green beans, or the Moroccan aubergine Zaalouk).
I like to marinate the chicken breast for as long as possible, but if I know it'll be longer than 12 hours I prefer to not marinate it with garlic as it can oxidise.
Normally I'd prefer fresh ingredients but if you're trying to have a quick dinner midweek you can definitely substitute the fresh ginger with powdered.
Fresh garlic can also be replaced with powdered garlic.
Breaded Chicken Breasts Recipe
Ingredients
- 1 chicken breast
- 1 teaspoon wholegrain mustard
- 1 teaspoon fresh ginger grated
- 1 tablespoon lemon juice
- 1 clove garlic crushed
- 2 teaspoon soy sauce
- 1 egg
- panko bread crumbs
- multipurpose flour
- oil for frying
- salt & pepper
Instructions
- Pat the chicken breast dry pound with a rolling pin or meat mallet to an even thickness.
- Marinate with wholegrain mustard, ginger, garlic, lemon juice, 1 teaspoon soy sauce, salt and pepper to taste.
- Set 3 seperate dishes, one for flour, one for whisked egg with soy sauce, one for bread crumbs
- Coat chicken bread with flour, then egg and breadcrumbs.
- Heat a pan with oil. Fry the chicken on both sides over medium heat for 4 minutes or until golden brown. Place on paper towel. serve.
