This dish is so quick and simple, it barely merits a recipe post, but the Madhouse Mini-testers loved it so much, they wanted me to share it !
Crunchy Chicken Dippers
a family-sized bag of ready salted crisps
1 egg, beaten
chicken breast fillets
Open the crisp bag. Put it in a freezer bag (with the freezer bag upside down to prevent the crisps going everywhere) and use a rolling pin to crush them. Put them in a bowl and add a cupful of grated parmesan.
Cut the chicken breasts into three or four pieces. Dip each piece in egg then crisps. Place on a baking sheet and bake in the oven at 180°C for about 15 minutes until the chicken is cooked through.
We used ready salted crisps but the Madhouse Mini-testers now want to experiment with other flavours - Cheese & Onion, Salt & Vinegar or Roast Chicken are their top picks for the moment. They have also asked if we can make homemade fishfingers with salt & vinegar or prawn cocktail crisp coating, which sounds like it should work too !
These can be eaten hot or cold so would be great for kids' parties or picnics.
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