Ingredients
- 3 Chicken breasts
- 6 tablespoons Oil for frying
Marinade for chicken
- 1 tablespoon Rich Hoisin sauce
- 1 teaspoon Soya sauce
- 2 tablespoons Tandoori masala
- 1 tablespoon Piri piri sauce
- 1 teaspoon Salt
- 2 teaspoons chilli powder (can put one tsp if you prefer)
Coating for chicken
- 2 cups Plain flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 Egg plus 1 tablespoon water
- 5 Slices of bread or ready made breadcrumbs
Instructions
- Put slices of bread in a blender and blend until breadcrumbs. Empty into a bowl.
- In another bowl beat together egg and water and set aside.
- In the third bowl put the flour, salt and pepper mix and set aside.
- Cut each breast into two and slice the top end of the breast into two to make two thin slices.
- Preheat oven to 180 degrees.
- Place a flat wooden spatula on top to the breast and pound the spatula with a wooden rolling pin to tenderise and flatten the chicken.
- Mix all the ingredients for the marinade and coat each fillet with it. Refrigerate for half an hour.
- Meanwhile preheat oven to 180 degrees. Line a baking sheet with tin foil.
- Coat each fillet with the flour and place aside in a plate until all fillets are coated well.
- Dip each fillet in the egg and then coat with breadcrumbs.
- Heat a frying pan and add 3 tablespoon of oil. Once the oil is hot lower 4 or 5 pieces of chicken fillet into the pan and fry each side for 5 minutes.
- Remove from pan once golden and place on baking sheet. Once you have fried all the chicken fillet. Place the baking sheet with the chicken in the oven and bake for 20 minutes.
- Serve with salad or stir fried vegetables.
