Main Meal Recipes > Crunchy Coated Chicken

This recipe is part of the March 2008 Recipes Menu

Starter - Asparagus Soufflé Ramekins
Main Course - Crunchy Coated Chicken
Dessert - Baked Chocolate Cheesecake

How to make crunchy coated chicken:
A lower fat alternative to deep-fried coated chicken. Always a favourite with everyone. Serve with potato wedges and a crisp green salad.


6 chicken portions, skin removed
1oz plain flour, seasoned with salt and pepper
1 egg, beaten
4oz white bread crumbs
2-3oz melted butter
(see measure conversions for more information)


- Coat the chicken portions in the seasoned flour.
- Dip into the egg.
- Coat in bread crumbs.
- Pour the butter into a baking tin.
- Put the chicken joints into the baking tin.
- Bake at 200 degrees C.
- Baste occasionally.
- Turn once during cooking.
- Cook for about 45 minutes.