Boiled Chicken Fried in Breadcrumbs

Boiled chicken fried in breadcrumbs is a simple and delicious dish that combines the tenderness of boiled chicken with the crispy, golden crunch of breadcrumbs. This recipe is perfect for beginners who want to make a satisfying and flavourful meal with minimal ingredients and effort. The dish can be served with mashed potatoes, a fresh salad, or vegetables, making it a versatile option for lunch or dinner.

Ingredients:

• 4 chicken breasts (or thighs)
• 1 cup breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• Lemon wedges (optional, for serving)
  
  

Boil the Chicken:

• Place the chicken breasts in a large pot and cover them with water. Add a pinch of salt to the water.
• Bring the water to a boil, then reduce the heat to low and simmer the chicken for about 15-20 minutes, or until the chicken is fully cooked. You’ll know it’s done when the internal temperature reaches 75°C (165°F).
• Once the chicken is cooked, remove it from the water and let it cool slightly. Pat the chicken dry with paper towels.

Prepare the Breading Station:

• In one shallow bowl, place the flour and season it with salt and pepper.
• In a second bowl, beat the eggs.
• In a third bowl, add the breadcrumbs.

Bread the Chicken:

• Take the boiled chicken breasts and coat each one first in the flour, then dip it in the beaten eggs, and finally roll it in the breadcrumbs. Make sure the chicken is evenly coated in breadcrumbs.

Fry the Chicken:

• In a large skillet, heat the butter and vegetable oil over medium heat. The combination of butter and oil gives a delicious flavour and helps achieve a golden brown crust.
• Add the breaded chicken breasts to the skillet and fry for 3-4 minutes on each side until the breadcrumbs are golden brown and crispy.
• Be careful not to burn the breadcrumbs; adjust the heat if necessary.

Serve:

• Once the chicken is golden and crispy, remove it from the skillet and let it rest on a plate lined with paper towels to drain any excess oil.
• Serve the chicken with lemon wedges for a bright, fresh flavour, if desired.

Tips for Success:

• Don’t Skip the Boiling: Boiling the chicken first ensures that it’s fully cooked and tender before frying. This step prevents the chicken from drying out when frying.
• Crispy Coating: For an even crispier texture, you can use panko breadcrumbs, which are larger and lighter than regular breadcrumbs.
• Serve Hot: The chicken is best served immediately after frying, so it remains crispy.
  
  

This recipe is straightforward and doesn’t require any advanced cooking techniques. Boiling the chicken beforehand ensures that it stays juicy and tender while frying it in breadcrumbs gives it a crispy, flavourful crust. Even if you’re new to cooking, this dish is easy to master!