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Crispy chicken

Recipe from: 27 July 2012

Ingredients 11
Servings 4
Time 00:20


  • 6
    chicken fillets with skin
  • 125
    packet cheese and onion chips (crisps)
  • 1
    egg - beaten with a little milk
  • 125
  • 1
    barbecue spice
  • For the sauce:
  • 2
  • 2
  • pinch
    salt to taste
  • 250
  • 250
    Dutch mature cheddar - grated


Place the chips in a plastic bag and with a rolling pin, bash the chicken until it becomes course crumbs. Place in a plate. Beat the egg and milk together and place in another bowl and lastly mix the flour and the seasoning and place in a 3rd bowl.

Place a chicken breast between 2 layers of plastic and with a meat mallet, lightly beat the chicken to make a “schnitzel”. Repeat with all the chicken breasts.

Now one-by-one dip the chicken first into the flour, shake off the excess flour, then into the egg mixture and lastly into the crumbs. Repeat with all the chicken.

Place on a baling sheet and allow to set in the fridge for about 20 minutes. Preheat oven to 180C. Bake the chicken in the oven for about 20 minutes.

To make the sauce:
Melt the butter in a little pot, add the flour, paprika, salt and mix. Slowly add the milk why whisking continuously. Bring mixture to the boil and allow to boil for a minute or two, make sure the sauce does not burn.

Add the cheese and allow the cheese to melt. Season if necessary. Serve on the chips chicken or steamed vegetables if you which.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.

Read more on: recipe  |  bake  |  chicken  |  dairy

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