HOW TO SEASON CHICKEN FOR FRYING RECIPES

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CRISPY GARLICKY CHICKEN | JAMIE OLIVER CHICKEN RECIPES



Crispy garlicky chicken | Jamie Oliver chicken recipes image

Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I’ve added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook.

Total Time 20 minutes

Yield 2

Number Of Ingredients 5

2 x 120 g free-range skinless chicken breasts
2 thick slices of seeded wholemeal bread (75g each)
1 clove of garlic
1 lemon
50 g rocket

Steps:

    1. Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
    2. Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
    3. Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
    4. Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
    5. Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.

Nutrition Facts : Calories 366 calories, FatContent 11 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 36.6 g protein, CarbohydrateContent 32.1 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent 1.1 g salt, FiberContent 5.8 g fibre

CRISPY GARLICKY CHICKEN | JAMIE OLIVER CHICKEN RECIPES



Crispy garlicky chicken | Jamie Oliver chicken recipes image

Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I’ve added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook.

Total Time 20 minutes

Yield 2

Number Of Ingredients 5

2 x 120 g free-range skinless chicken breasts
2 thick slices of seeded wholemeal bread (75g each)
1 clove of garlic
1 lemon
50 g rocket

Steps:

    1. Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
    2. Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
    3. Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
    4. Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
    5. Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.

Nutrition Facts : Calories 366 calories, FatContent 11 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 36.6 g protein, CarbohydrateContent 32.1 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent 1.1 g salt, FiberContent 5.8 g fibre

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HEALTHY CHICKEN LEGS RECIPES - EATINGWELL
This easy soup recipe is inspired by cocido, the hearty stew of assorted meats, chickpeas and vegetables considered a national dish of Spain. Each region, family and restaurant has its …
From eatingwell.com
See details


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See details


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Jul 13, 2021 · Tender poached chicken breast, crisp greens, cukes, and scallions get tossed with a gomae-inspired dressing, with pops of crunch from sesame seeds and the creamy …
From bonappetit.com
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