My three most loved anytime ingredients are cheese, chilli and chicken ( the three c’s like i call them ).Though this recipe does not have the first two c’s this is definitely not a recipe for the conscious – gluten-free eaters , it is for people who without any guilt love their fried chicken. My elder daughter Mrinalini and i love chicken , my husband is a vegetarian now and my younger daughter is very confused there are times when she loves to eat non- vegetarian food and at times turns vegan for months, so i guess its the vegan months these days.This meal was for my elder daughter and me .
Breaded fried food should not be served with rich , warm sides have it with a fresh salad some pickled onions or grilled onions and chilled water melon .
1/2 cup all – purpose flour
2 eggs , beaten
1 1/2 cups bread crumbs
1/2 cup grated parmesan
Salt and pepper
8 small chicken breasts lightly pounded and flattened with a meat mallet between two sheets of cling film .( If you dont have a mallet a rolling pin would do the job just fine )
Vegetable oil for frying .
Season the chicken breasts with salt and pepper .Take three wide deep plates , fill one with flour , one with the beaten egg and one with breadcrumbs and grated parmesan cheese.Take each piece of chicken through the breading procedure – dab the chicken lightly in the flour , then the egg wash and then through the bread crumbs.( three simple steps flour, egg , breadcrumbs).
Heat oil in a large non-stick frying pan ,test the oil by flicking a small piece of bread it should sizzle.
Cook the chicken in the oil in batches (do not crowd the pan )on both sides until lovely golden brown and crispy about 3 to 4 minutes per side. When the chicken comes out of the oil blot them on kitchen paper to drain off the excess oil.
Serve the crispy golden brown chicken with pickled onions or grilled onions ,you could consider a lemon wedge on the side too.