I was watching Celebrity Masterchef the other week and the skills test was to prepare breaded chicken in 10 minutes. I thought I’d give it a go and give myself a bit of a test. I didn’t have the recipe but John Torode did a quick run through and it looked easy enough. I was cooking, once again, for Wife and me.
- 2 x chicken breasts
- 1 egg
- 2 x bread slices
- Oil for cooking
- Butterfly your chicken breasts by slicing them lengthways along the side, almost the way through, and then open them out. This makes them thinner and easier to cook. You can hopefully see what I mean in the picture on the right.
- Dust the breasts with cornflour.
- Beat the egg and dredge the butterflied chicken breasts through it covering them as much as possible.
- Drop the bread into a food processor and process them into breadcrumbs and then cover each breast with the crumbs
- Take a large frying pan and cover the base with your chosen cooking oil. Heat the oil over a medium heat and then carefully lay the chicken in the pan.
- Fry for approx 3 minutes and then turn over and do the other side. You want to get a nice dark golden colour on them.
- Remove from the pan and lay on some kitchen towel to absorb some of the oil residue and then serve.
So it took me just short of 15 minutes but the celebrities didn’t have to beat the egg, make the breadcrumbs or heat the oil in the pan so I think I did OK. I used groundnut oil to fry them in because I think it’s got the least flavour to it. For the bread I used Kingsmill 50/50 because that’s what was in the house. To accompany the chicken I just grabbed a bag of prepared salad out of the fridge.
The chicken came out really moist and for such a quick dish I was impressed. I’ve had some thoughts however, I think the breadcrumbs can be seasoned, perhaps even some grated lemon rind in there although I don’t know how that’d stand up to the hot oil. Definitely a squeeze of lemon juice would help I think so I’ll see what I can think of and come back to you. If you have any ideas please let me know.