There’s no dish easier to make than this. Almost effortlessly, my four-year old Sam pulled this recipe off quite easily as we did this a few days ago. Easy, pretty and scrumptious, it is a bestselling dish when we throw parties at home. Cheers!
Parmesan-Crusted Chicken Crispers
1/2 kilo chicken breast fillet
3 cups Japanese breadcrumbs
1 pc lemon, wedged
3/4 cup parmesan cheese
3 tbsps dried basil
3/4 cup flour
1 beaten egg
salt and pepper to taste
In a mixing bowl, combine bread crumbs, basil leaves and parmesan cheese. Set aside.
Meantime, cut chicken breast fillet in finger sizes. Season with salt and pepper.
Dredge in flour lightly then dip in egg mixture. Coat with the crumbs. The secret to a perfect coating is pressing it lightly as you coat and letting it stand for three minutes before frying it.
Deep fry until golden brown. Lay on a bed of napkins to blot excess oil.
Serve with garlic mayo dip (half cup mayo, 3 tbsps lemon juice, 3 minced garlic cloves, salt n pepper to taste—then mix everything together).
To have a thicker and crunchier coating, you might want to double coat by dipping in egg twice then breading the chicken twice alternately before frying.