Seasoned Crispy Chicken Bites
60g Panko breadcrumbs
¼ tsp celery salt
¾ tsp smoked paprika
¼ tsp turmeric
½ tsp dried thyme
salt and black pepper, to taste
2 chicken breasts (skinless and boneless)
1 large egg, beaten
4-5 heaped tablespoons plain flour
olive oil, for frying
Tip the breadcrumbs into a shallow bowl and stir in the celery salt, smoked paprika, turmeric and thyme. Season with a little salt and some black pepper. Crack the egg into another shallow bowl and slice the chicken breasts up into strips, then cut them so they're about the length of your forefinger. Measure out the flour into a third bowl.
Drizzle the olive oil (about 3 tbsp) into a non-stick frying pan on a medium heat. Dip the chicken into the flour and then into the beaten egg and finally into the seasoned breadcrumbs. Press the chicken down into the breadcrumbs so they're evenly coated and then fry gently in the oil for about 3 minutes per side. Transfer to a plate lined with kitchen paper to absorb the extra oil and repeat with the rest of the chicken, cooking in batches. Don't overcrowd the pan or you'll end up steaming the chicken rather than frying it so it's crisp. These are great served with coleslaw, potato salad and baked beans or a home-made tomato sauce and some chips.