1 tbsp of plain flour
1 egg beaten
1 cup (about 130g) of fine fresh breadcrumbs
2 chicken fillets butterflied (sliced open through the centre so the breast looks like wings and is half as thick)
1 x tbsp of grated parmesan
1 tsp of smoked paprika
1 tsp of garlic granules
Salt and pepper
4 tbsp of sunflower oil
Combine the breadcrumbs, parmesan, paprika, garlic granules, a pinch of salt and pepper and leave in a large bowl or plate.
Coat the butterflied chicken in the flour
Dip in the egg
Coat in the breadcrumb mix
Heat the oil
Fry each chicken piece for 5 minutes on either side until golden brown.
Dab with a paper towel.
Add to your bun with all the accompaniments: iceberg lettuce, gherkins, tomatoes and cheese.
Alternatively serve with steamed buttered greens.
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