Jamie Oliver's Crunchy Garlic Chicken

The first time I made this, I made it exactly as he posted it. The crumb mixture is pretty heavy and wet because of all the butter. I would say you really need a good food processor for this too. I have a hand one (from Pampered Chef) and it was kind of big pain in the butt. So a food processor is now on my to get list (the magic bullet did NOT work at all).

Last night, I made a triple batch for the whole family (note the recipe is only for two SMALL chicken breasts) and I only used 2 Tbl of butter total to save the calories. It was still quite good, but the original recipe was better. I'll probably ultimately do something in between.

http://www.jamieoliver.com/recipes/chicken-recipes/crunchy-garlic-chicken


This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.

To prepare your chicken:
Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated

To cook your chicken:
You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp