Garlic and herb crumbed chicken


Serves: 4

Utensils required:

  • Oven & baking tray
  • Meat mallet / tenderiser
  • Knife
  • Chopping board
  • Baking paper
  • Egg whisk or a fork
  • 3 bowls


  • 2 large chicken breasts
  • 1 cup breadcrumbs (gluten free works as well)
  • 1 cup panko breadcrumbs
  • 1 tbsp dried garlic granules
  • 1 tbsp dried herbs (a mix of oregano and thyme works with chicken)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs
  • 1 cup of plain flour (wholemeal works as well)
  • Olive oil


  1. Preheat oven to 180°C
  2. Cut the chicken breasts along the centre to open them up like books
  3. Place a piece of baking paper on top of the chicken breasts and tenderise with a meat mallet / tenderiser until 1cm thick (the thicker part of the breast will need the most work)
  4. Cut the chicken into equal size strips
  5. In a bowl combine 1 cup breadcrumbs, 1 cup panko breadcrumbs, 1 tbsp dried garlic granules, 1 tbsp dried hers, 1 tsp salt and 1 tsp pepper. Mix with a spoon
  6. In another bowl add 1 cup of plain flour
  7. In another bowl crack in 2 eggs and whisk until combined
  8. Prepare a baking tray and set it next to the 3 bowls
  9. Dip each chicken strip into the plain flour first, then egg and then the crumb, making sure each piece is completely covered. You can press the chicken down with your palm in the crumb mixture to make it stick even more
  10. Once all the chicken strips are crumbed, stray or sprinkle some olive olive over each strip (both sides) and place the tray in the centre of the oven
  11. Cook for 30 minutes, every 10 minutes turn the strips over and rotate the tray for even cooking. Cook until golden brown
  12. Serve with any sides you like e.g. salad, quinoa or rice

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