How To Make Breaded Chicken

I'm going to show you how to do baked breaded chicken. If you do anything in breadcrumbs, it's the same process - flour, beaten egg and breadcrumbs. The best way of making breadcrumbs is just blitz up stale bread until you get the sort of sawdust consistency that I like, a little bit of pepper, or salt rather, and then a little bit of black pepper just like that to lightly season.

Then, what I'm going to do is just coat in flour, and what that is going to do is help the eggs stick to it. Which means that if it's nice and wet when it comes to doing the bread crumbs - made a bit of a mess there but it doesn't really matter, just cover that on top - we can really get the perfect consistency. I'm just going to put it in my deep fat fryer at 160 degrees and I'm going to leave that in there for about a minute just to really harden up the outer shell or the breadcrumb casing, and then I'm going to pop it back on here.

Right, without exactly where I want it to be, the idea is just to harden the casing. So I'm just going to put that back in here. That can now go in the oven.

Let's just have a little close-up of this. You can see it has a nice golden texture to it, which you perhaps wouldn't get otherwise, and that's going to go straight in the oven, and it will probably take about 20 or 25 minutes on 170. We'll have a look in a minute.

Okay, 20 minutes as I said earlier on, still quite hot, what I'm going to do is I'm going to let it rest for about five minutes, and then plate it up. But that's how you make breaded chicken. .