2 chicken breasts (about 400g max)
50g plain flour
salt and black pepper
100g golden breadcrumbs
Cut the chicken breasts in half width-ways so that you have 4 thin chicken breasts - or cut into long strips to make chicken tenders instead. You can flatten the pieces if they are thicker at one end than the other. Just cover with a piece of cling film and bash out with a rolling pin.
Sprinkle the flour onto a plate and mix in a little salt and black pepper
Crack the egg onto another plate and whisk up with a fork until the yolk and white are well combined.
Sprinkle some of the breadcrumbs onto the third plate (you might need the rest later on)
FOR THE CRUMBING PROCESS
Cover one piece of chicken in flour on all sides
Then cover it in the egg mixture on all sides, and lift up and allow any excess egg to drop back onto the plate.
Then finally drop onto the plate with breadcrumbs and cover on all sides (you can repeat the egg and breadcrumb step again if you want a double crumb to make it extra crispy)
Repeat the process with all your chicken pieces, topping up the breadcrumb tray as needed.
Chill the pieces in the fridge for 10 minutes or longer.
FOR THE COOKING PART
If using a frying pan:
Heat a splash of oil in a pan on low-medium heat.
Add the chicken pieces, and allow to cook on each side for 3-5 minutes or so until the breadcrumbs are golden.
Check the centre is white all the way through before serving.
Is using an oven:
Preheat the oven to 180C and line a baking tray with foil or baking paper.
Put the chicken pieces on the tray making sure they are spaced out. Spray with a little oil to help them get crispy.
Cook for 15 -20 minutes until cooked through and white in the centre of the meat.
If using an air fryer:
Pre-heat the air fryer for a couple of minutes at 180C
Add the chicken pieces, spray with oil and air fry at 180C for 10 minutes.
Turn over, spray on the new side and air fry for a further 5 minutes until crispy golden and cooked through.