Garlic & Parmesan Crispy Chicken
Garlic & Parmesan Crispy Chicken
Ingredients
For the Avocado Mash
- 1/2 avocado
- 20 g feta cheese
- 4 tablespoons yoghurt
- 1 tablespoon chives
- 1/2 teaspoon garlic granules
- 1/4 lemon, juiced
- pinch salt
- as needed romaine lettuce
For the Crispy Chicken
- 1 chicken breast
- 1 egg
- pinch salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic granules
- 1/2 cup panko breadcrumbs
- as needed oil, for frying
- as needed Parmesan cheese, grated, for garnish
For the Garlic Brown Butter
- 1 clove garlic
- 2 tablespoons salted butter
- as needed parsley, chopped
For the Potato Wedges
- 1 large potato
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- as needed chives, for garnish
Instructions
- 1
Preheat your oven to 200 degrees Celsius for the potato wedges.
⏱️ 5 min•🌡️ 200
- 2
Peel the large potato. Boil the peeled potato in water for 5-8 minutes until slightly tender but still firm. Drain the potato and let it dry for 10 minutes.
⏱️ 18 min
- 3
While the potato is drying, prepare the avocado mash. In a bowl, combine the 1/2 avocado, 20g feta cheese, 4 tablespoons yoghurt, 1 tablespoon chives, 1/2 teaspoon garlic granules, 1/4 lemon (juiced), and a pinch of salt. Mash all ingredients together until well combined. Set aside.
⏱️ 5 min
- 4
Prepare the garlic brown butter. Slice 1 clove of garlic. In a small pan, melt 2 tablespoons of salted butter over medium heat. Add the sliced garlic and chopped parsley. Fry for about 10 minutes, or until the garlic slices are golden brown and crispy. Remove the garlic chips from the pan and reserve them for garnish. Keep the brown butter aside.
⏱️ 10 min
- 5
Prepare the crispy chicken. Butterfly the chicken breast and flatten it with a rolling pin to an even thickness.
⏱️ 5 min
- 6
In one shallow dish, whisk 1 egg. In another shallow dish, combine 1/2 cup panko breadcrumbs with a pinch of salt, 1/2 teaspoon paprika, and 1/2 teaspoon garlic granules.
⏱️ 2 min
- 7
Dip the flattened chicken breast first into the whisked egg, ensuring it's fully coated, then transfer it to the breadcrumb mixture, pressing gently to adhere the crumbs.
⏱️ 3 min
- 8
Transfer the dried potato to a baking tray. Coat it with 2 tablespoons olive oil and 1/2 teaspoon salt. Roast in the preheated oven for around 35 minutes, or until golden brown and crispy.
⏱️ 35 min•🌡️ 200
- 9
While the potatoes are roasting, heat oil in a large skillet over medium-high heat. Fry the coated chicken breast for about 3-4 minutes on each side, or until golden brown and cooked through.
⏱️ 8 min - 10
To serve, place the crispy chicken on a plate. Garnish the chicken with grated Parmesan cheese. Serve the potato wedges alongside, garnished with fresh chives. Top the avocado mash with romaine lettuce. Drizzle the reserved garlic brown butter over the chicken and potatoes, and scatter the reserved garlic chips for extra crunch.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic & Parmesan Crispy Chicken
For the Avocado Mash
- 1/2 avocado
- 20 g feta cheese
- 4 tablespoons yoghurt
- 1 tablespoon chives
- 1/2 teaspoon garlic granules
- 1/4 lemon, juiced
- pinch salt
- as needed romaine lettuce
For the Crispy Chicken
- 1 chicken breast
- 1 egg
- pinch salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic granules
- 1/2 cup panko breadcrumbs
- as needed oil, for frying
- as needed Parmesan cheese, grated, for garnish
For the Garlic Brown Butter
- 1 clove garlic
- 2 tablespoons salted butter
- as needed parsley, chopped
For the Potato Wedges
- 1 large potato
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- as needed chives, for garnish
Instructions
- 1
Preheat your oven to 200 degrees Celsius for the potato wedges.
⏱️ 5 min•🌡️ 200 - 2
Peel the large potato. Boil the peeled potato in water for 5-8 minutes until slightly tender but still firm. Drain the potato and let it dry for 10 minutes.
⏱️ 18 min - 3
While the potato is drying, prepare the avocado mash. In a bowl, combine the 1/2 avocado, 20g feta cheese, 4 tablespoons yoghurt, 1 tablespoon chives, 1/2 teaspoon garlic granules, 1/4 lemon (juiced), and a pinch of salt. Mash all ingredients together until well combined. Set aside.
⏱️ 5 min - 4
Prepare the garlic brown butter. Slice 1 clove of garlic. In a small pan, melt 2 tablespoons of salted butter over medium heat. Add the sliced garlic and chopped parsley. Fry for about 10 minutes, or until the garlic slices are golden brown and crispy. Remove the garlic chips from the pan and reserve them for garnish. Keep the brown butter aside.
⏱️ 10 min - 5
Prepare the crispy chicken. Butterfly the chicken breast and flatten it with a rolling pin to an even thickness.
⏱️ 5 min - 6
In one shallow dish, whisk 1 egg. In another shallow dish, combine 1/2 cup panko breadcrumbs with a pinch of salt, 1/2 teaspoon paprika, and 1/2 teaspoon garlic granules.
⏱️ 2 min - 7
Dip the flattened chicken breast first into the whisked egg, ensuring it's fully coated, then transfer it to the breadcrumb mixture, pressing gently to adhere the crumbs.
⏱️ 3 min - 8
Transfer the dried potato to a baking tray. Coat it with 2 tablespoons olive oil and 1/2 teaspoon salt. Roast in the preheated oven for around 35 minutes, or until golden brown and crispy.
⏱️ 35 min•🌡️ 200 - 9
While the potatoes are roasting, heat oil in a large skillet over medium-high heat. Fry the coated chicken breast for about 3-4 minutes on each side, or until golden brown and cooked through.
⏱️ 8 min - 10
To serve, place the crispy chicken on a plate. Garnish the chicken with grated Parmesan cheese. Serve the potato wedges alongside, garnished with fresh chives. Top the avocado mash with romaine lettuce. Drizzle the reserved garlic brown butter over the chicken and potatoes, and scatter the reserved garlic chips for extra crunch.
⏱️ 4 min