Pan Fried Chicken with Parsley Sauce

Chicken breast is a suitable protein for various meals and to provide tender delicious pan fried chicken use these basic techniques. It is preferred to use chicken breasts, with the skin on and place in a heavy base preheated frying pan. Drizzle the chicken with oil and season before placing skin down on the preheated pan. When the skin is golden, turn the chicken over and cook for approx. 2 minutes. Place the frying pan or transfer to a baking tray and place in a preheated 160° Celsius oven to finish cooking approx. 10 minutes. Allow resting for 5 minutes before cutting the chicken. This technique will guarantee the chicken breast is cooked through and is kept moist.

Ingredients serve 6

4 chicken breasts

1 cup white plain flour

2 tsp salt

½ tsp black ground pepper

½ tsp paprika

1 egg (beaten)

1½ cup milk

1 cup bread crumbs

Method

 

Cut the chicken breast in smaller pieces and place on a plate. Place egg and milk in a bowl, whisk until evenly mixed. Combine flour, salt, pepper and paprika in another bowl and mix well. Place breadcrumbs in a third bowl. Roll each chicken piece first in the flour mixture, second dip in the egg mixture and third roll in bread crumbs. Repeat the process until all the chicken pieces are covered. Place butter in a frying pan over medium heat and fry the chicken pieces for approx. 3 minute on each side. Serve with boiled potato and parsley sauce.

Note: Try using wholemeal flour instead of plain white flour and serve with other ingredients such as potato mash and steamed vegetable.