Skip the takeout and try this homemade recipe for Finger Licking Crispy Chicken.

4 Chicken Breasts sliced lenghwize into quarters
1/2 cup of Plain Flour for Dredging
1 Cup of Fine Breadcrumbs for coating
6 Teaspoons of Pesto Princess Olive Tapenade (or any good quality olive tapenade)
2 Teaspoons Olive Oil
4 Teaspoons Butter
Mixed Green Salad leaves to serve

How to
Dip the chicken into the flour, shake off the excess

Coat the chicken pieces with 4 teaspoons of the tapenade

Coat the chicken with bread crumbs and allow to rest in the fridge for 5 minutes.

Meanwhile heat a non-stick pan over medium heat.

Add the oil and the butter until butter is starting to bubble.

Add the chicken pieces to the pan and fry until golden brown, turning only once.

The chicken does not take long to coat, so be careful not to over cook,
or the chicken will dry out.

Drain the chicken on kitchen paper and serve on a bed of washed salad leaves and
topped with a little extra tapenade (the reserved 2 teaspoons).

This is great served with warm crispy rolls and coleslaw.

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Recipe kindly provided by Homemade Heaven food blog.