Crispy chicken
Banish processed chicken nuggets and whip up this epic crispy chicken instead. Not only is it better for you, but with the quick slaw, corn and wedges alongside it's a feel-good feast that the whole family will love.
For this recipe you will need a food processor.
Ingredients
- 1–2 thick slices wholemeal bread (roughly 80g/2¾oz)
- ½ garlic clove
- 2 x 120g/4oz skinless chicken breasts
- 2 tbsp olive oil
- 400g/14oz Maris Piper potatoes
- 2 corn on the cobs
- ½ red onion
- 1 small carrot
- ½ eating apple
- 200g/7oz white cabbage
- ½ tsp English mustard
- ½ tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 2 heaped tbsp natural yoghurt
- salt and black pepper
Method
Preheat the oven to 200C/180C/Gas 6.
Tear the bread into a food processor, peel and add the garlic, then whiz until fine.
Place the chicken breasts between two sheets of baking paper, then use a rolling pin or the base of a heavy pan to bash and flatten them out to around 1cm/½in thick.
Lift up the bashed chicken breasts, pour half the breadcrumbs onto the paper, put the chicken back on top, and scatter over the rest of the crumbs.
Roughly pat the breadcrumbs onto the chicken, then re-cover with the paper and bash again to help them stick.
Scrub the potatoes, then slice into wedges (use a crinkle-cut knife, if you’ve got one) and place in a large mixing bowl.
Season with a pinch of salt and black pepper and drizzle in 1 tablespoon olive oil, then toss together to coat.
Spread out in a single layer on a large baking tray and bake for 35 minutes, or until golden and cooked through, giving the tray a shake and adding the corn for the last 10 minutes.
Peel the onion and coarsely grate using a box grater or in a food processor (or slice by hand) with the carrot, apple (discarding the core) and cabbage.
Tip into a mixing bowl, mix with the mustard, extra virgin olive oil, vinegar and yoghurt, then season to taste.
When the wedges have 10 minutes to go, place a large non-stick frying pan on a medium heat with 1 tablespoon olive oil and fry the chicken for 3 minutes on each side, or until golden and cooked through, adding an extra drizzle of oil, if needed – you may need to work in batches.
Remove the chicken to a board, slice 1cm/½in thick, and serve with the wedges, corn and slaw. Delicious with tomato ketchup for dipping.
Recipe Tips
If making with children, always supervise small children when using the oven and sharp knives.
If you don't have a food processor, you can make breadcrumbs by freezing the sliced bread and then grating it.
Feel free to add your own choice of spices to the breadcrumbs.
Tips for older children
Remember to wash your hands before you start cooking and after handling raw meat.
If you are using a food processor, take care handling the sharp blades.
You will need to use a sharp knife in this recipe: if you're not confident using kitchen knives ask an adult to help as knives can be dangerous.
Consider asking an adult to help when using the oven and hob. Make sure you use thick oven gloves to avoid burning yourself when working with hot ovens. Remember that the shelves will be incredibly hot as well as the baking tray, so keep your arms well away.
When grating, hold the grater steady with one hand and use your other hand to hold the food – keeping your fingers well away from the blades (so you don't grate your knuckles).
