This is such an easy recipe to make and one that satisfies when you get that fried chicken craving. All you need is 3 ingredients plus some seasonings and you're away!
Not only is it easy, but it is a lot healthier, lower in fat and salt than the take-away or ready made option that you may buy; and it simply uses normal chicken breasts...
As oppose to the traditional cornflour, egg, and breadcrumbs method, my crispy chicken utilises everyday ingredients that are store-cupboard staples. And it can be made egg free!
The recipe calls for mayonnaise and either cornflakes or rice-crispies - probably the most basic cereals out there. I tend to use vegan mayonnaise as I can't tolerate egg but it works the same with normal mayonnaise You can buy vegan mayonnaise quite readily in most stores now, but if you want to make your own egg-free/vegan mayonnaise, see the link to my egg-free mayonnaise recipe. The mayonnaise acts as the bonding agent for the outer crispy layer whilst leaving the chicken lovely and tender on the inside.
I alternate between cornflakes and rice-crispies depending on what I have in the house, but they both work well. Note, the images taken are using rice-crispies.
You don't need to deep fry this chicken, it is simply baked in the oven for 10-15 mins, in turn reducing the fat used and making it easier all round - especially the cleaning afterwards!
2 chicken breasts
1 large bowl rice crispies (approx 100g)
4tbsp mayonnaise (I use vegan/egg-free mayonnaise)
2tsp smoked paprika
2tsp mixed herbs
1tsp each salt and pepper
Preheat the oven to 210 degrees C/Gas mark 7
Slice each chicken breast into about 5 or 6 smaller fillets and set aside.
Mix the rice crispies, paprika, mixed herbs, salt and pepper in a bowl, and slightly crush the mix - you can use a potato masher to do this.
Put the mayonnaise into a separate bowl.
Dip the chicken into the mayonnaise, and then into the rice crispies mix and then place onto the baking tray. Repeat this for each piece of chicken.
Place tray in the middle top of the oven.
Check the chicken after 15 mins by cutting a piece in half to make sure it is cooked. There should not be any pink parts - if there are put back in the oven for a further 5 mins.
Serve with my sweet potato fries and a fresh green salad for the ultimate chicken and chips experience!