Leader of the pack to seven children, one man child husband, two dogs, four cats and two birds.
Creator of The Reverse Housewife www.facebook.com/TheReverseHousewife/ .
Writer at WeekendNotes.
Every parent longs for the day they walk in the door to find their child standing beside the dining table, proudly waiting to show off their culinary masterpiece. With this easy peasy, child and teen friendly crumb chicken and garlic butter recipe, the dream can become a reality.
Master 13, who is my Special Needs child, was chef for the night of this recipe. For his sake instructions and functions must be kept simple so this is the perfect no fuss, cheap as chips ingredients but still plenty of oomph looking recipe.
Chicken breasts – As a general rule I allow one for every two people dining, but if you’re a keen leftovers fan for lunches I would apply the one per person rule.
1 cup bread crumbs – Replenish as needed
2 eggs – Cracked and whisked in a bowl
Cooking oil – I am not going to lie; this is not the dish to skimp on the oil. The crumbs are going to absorb it and without it you will end up with dry chicken. Always allow enough to just coat the bottom of the pan, plus a dash more. At any time in the cooking process add more if you feel the pan is drying out and the chicken is sticking.
Wine – Because if you have ever cooked with children this will need no explanation.
Butter/Margarine- Allow one teaspoon per person
Garlic- Adjust according to taste but as we are a garlic loving family I will add 4-5 chopped cloves to the total amount of butter/margarine.
Step 1. Slice chicken breasts length ways into four pieces. You can cut into more if desired or required for numbers.
Step 2. Dip each strip of chicken into the bowl of whisked eggs and then transfer directly into the bowl of bread crumbs, ensuring that the piece is completely covered. At this point, you can repeat the process and double coat the chicken for a thicker crumb or you can keep it at one coat and lay it onto a plate. For our recipe, we crumbed the chicken once. Repeat this step until all of the chicken is done.
Step 3. Heat your pan (in our case electric fry pan) and add the oil. A good test to check oil temperature is to pop a small piece of bread into the oil; if it bubbles at the sides of the bread straight away the oil is hot.
Step 4. Turn each piece after a few minutes, it should be golden brown. If it isn't, leave a little longer however do not wander far because the crumbs will burn quickly.
Step 5. As each piece cooks remove it from the pan and place onto paper towels.
Step 6. To make the garlic butter mix the butter/margarine and chopped garlic in a bowl. Place one teaspoon size dollop onto the crumb chicken piece once plated.
Serve with a garden salad or vegetables. One of the great things about this recipe is that you can be as rustic as you or your child likes in serving.
Please note; the wine while not written into the method can be used at any or all of the steps as needed.