Succulent breaded chicken breasts are a family favourite. Cook extra to take a delicious homemade meal to work, or for the kids to take to school.
Kids follow the steps in yellow.
800g chicken breast
Cut the chicken breast to size.
Rinse under cold water.
Sprinkle on the spices.
Experiment with different spices to
Get your perfect flavour.
Dip in the flour.
Make sure the flour covers the chicken breast.
Mayonnaise (3 table spoons)
Tomato sauce (3 table spoons)
Dijon mustard (1 tea spoon)
Lea & Perrins sauce (splash)
Soy sauce (splash)
Crushed Sea salt
Crushed black pepper
Black onion seeds (optional)
Caraway seeds (optional)
Squish around in the egg.
Make sure the egg covers the chicken breast.
Roll the sticky chicken in the breadcrumbs.
The breadcrumbs should coat the chicken evenly.
In a large wok or frying pan heat the oil to medium, add the chicken, cook, leave space for it to move. Turn after 4-5 minutes with tongs, and cook another 4-5 minutes until golden, remove from the wok and drain. Cut the chicken to check it is cooked through.
Time to eat.