Crispy little chunks of fried chicken breast, coated in breadcrumbs, thyme and Grana Padano cheese. They take just five minutes to make and they're perfect for eating with dips, chips and salads. Just give them a little sprinkle with sea salt flakes before serving. These are also a cheaper option for dinner - 2 chicken breasts will feed four of you.
Crispy Grana Padano Fried Chicken
2 chicken breasts, boneless and skinless
80g Panko breadcrumbs
3 tbsp Grana Padano cheese, finely grated
pinch of salt
half teaspoon dried thyme
2 eggs, beaten
2 tbsp plain flour
olive oil, for frying
Cut the chicken breasts into strips about the width of your thumb, and then cut these strips in half, horizontally, to make them shorter. Measure out the breadcrumbs into a shallow bowl and then grate in the Grana Padano. Stir in a little pinch of salt and the thyme and set to one side.
Crack the eggs into another shallow bowl and beat them with a fork and then spoon the flour into a third shallow bowl.
Drizzle 2-3 tbsp olive oil into a medium-sized frying pan and put on the heat. Dip one of the chicken strips into the flour, then into the beaten egg and then into the breadcrumbs, pressing it down so the breadcrumbs stick to the chicken. Carefully lower into the hot oil and cook, on a medium heat, for about 3-4 minutes on each side, until the chicken is cooked through. Continue to cook the chicken in the same way, in batches, but don't over-fill the pan or they won't turn crisp. If some of the breadcrumbs fall off while cooking and burn in the pan, just wipe the empty pan out with some kitchen paper between batches, adding more oil as you need it.
Drain the cooked chicken pieces on kitchen paper and serve while hot.