Mediterranean crumbed chicken
Crumbed chicken and chips must be the most requested food when my kids eat out. While I’ve seen and tasted all kinds of variations, it’s the cringe-worthy, highly processed chicken nuggets that got me testing homemade versions in my kitchen. Much to my surprise, the simpler recipes not only got the most votes but they are also the ones I’m most likely to make again and again. In fact, I use this same breadcrumb mixture to make crumbed fish too.
Before I get to the recipe, here are a few tips to help you get a crispy on the outside and moist on the inside crumbed chicken (baked, not fried):
Pounding the chicken breast fillet makes it more tender, and it cooks quicker too.
Forget the egg-wash step, you don’t need it.
Yes, you can bake it! A hot oven, preferably with the fan on, gives you a crispy, evenly browned crumb.
Extra virgin olive oil spray adds moisture, flavour and helps create that golden crumb. I use one that contains extra virgin olive oil and no other additives. It’s amazing for baked crumbed recipes.
Marinating the chicken in lemon juice is fantastic if you have time, but not essential. I do it, because chicken without lemon just won’t cut it in a Greek kitchen.
All the usual Mediterranean flavours are in the crumb mixture - garlic, oregano, paprika, and parsley. Serve with my baked potato wedges with turmeric (you can cook this alongside the chicken, but start the potato wedges sooner) and your favourite salad or veg and you have a winner family dinner.
MEDITERRANEAN CRUMBED CHICKEN
4 chicken breast fillets (approx 500g)
Juice of 1 lemon
1 cup sourdough bread crumbs (see note below) or panko bread crumbs
1/2 teaspoon garlic granules
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper (optional)
Extra virgin olive oil
Lightly pound the chicken fillets with a rolling pin between two sheets of baking paper. Place in a shallow dish and marinade in lemon juice for about 30 minutes while you prepare the crumb topping.
Preheat the oven to 220 degrees C with the fan on and line a baking tray with baking paper.
Mix the bread crumbs, spices and parsley in a shallow dish. Dip the fillets into the bread crumbs, press firmly on both sides to completely cover the chicken and place onto the prepared baking tray. Repeat with all the chicken. Lightly dab the top with olive oil using a pastry brush or use extra virgin olive oil spray if you have it (the spray works better by evenly coating the crumb with oil)
Bake for 10 minutes per side, spraying / brushing the other side with olive oil. Allow to rest for a few minutes before serving.
NOTE:
To make your own bread crumbs, place stale sourdough bread into a food processor and pulse until it resembles fine bread crumbs. Bake the bread crumbs in the oven at 200 degrees C for a few minutes, until it just starts to change colour. Keep an eye on them as they can burn fast. Allow the toasted crumbs to cool completely in the baking tray before storing in an airtight container in the pantry.
To save time, you can mix the dry spices into the cooled toasted bread crumbs and store in the pantry.
