Thursday, 1 September 2011

Baked Breaded Cajun Chicken

Over the past few weeks, I've really got into making my own bread and this has really encouraged me to use up every last bit of it. My favourite thing to do with leftover bread ends is to make breadcrumbs and freeze them. They're very simple to make. Just tear up the bread ends and dry them out in the oven. Then roughly chop them in a food processor. 
I used cajun seasoning in this recipe, but there's a whole myriad of flavourings you could use. I wanted something spicy for this, but lemon zest and thyme might be one for me to try next time. 

Baked Breaded Cajun Chicken

Serves 4
4 chicken fillets, cut into strips
100g plain flour
1 medium egg, beaten
50ml milk
100g breadcrumbs
1-2 tablespoon cajun seasoning, depending on taste
2 tablespoons olive oil

Preheat oven Gas 4 (180°C/350°F)

Whisk the eggs into the milk. Set out three plates on a work surface. On the first plate, scatter the flour. On the second, pour the eggs and milk. On the third, scatter the breadcrumbs and mix the cajun seasoning into it.

Doing four strips of chicken at a time, coat them in the flour, followed by the egg and then the breadcrumbs. Making sure the chicken is completely coated at each stage.

Heat the oil in a frying pan and lightly brown the chicken pieces on each side. Do this in batches so the pan is not over crowded.

Put the chicken in a baking tray and place in the oven for 20 minutes, until golden brown and thoroughly cooked.

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