Crisp chicken with smoked paprika breadcrumbs
- Preparation and cooking time
- Total time
- Easy
- Serves 10
Skip to ingredients
- 18-20 small or 10 large boneless skinless chicken thighs
- 1 tbsp smoked paprika
- for coating flour
- 2 eggsbeaten
- 450g fresh fine breadcrumbs
- or spray olive oil for roasting olive oil
CORIANDER SAUCE
- 1 small red oniondiced
- 1 clove garlicchopped
- 2 tbsp white wine vinegar
- 1 large bunch corianderfinely chopped
- olive oil
Nutrition: per serving
- kcal403
- fat14g
- saturates2.8g
- carbs37.9g
- fibre1.2g
- protein33.7g
- salt1.2g
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Sprinkle the chicken with the paprika and season. Dust with flour, dip into the egg, then roll in the breadcrumbs. Arrange on a rack set on a baking sheet. Spray with olive oil or drizzle some over from a bottle. Season again. Bake for 40 minutes until crisp and brown.
step 2
Meanwhile, make the coriander sauce. Mix the onion and garlic with the vinegar, then add the coriander. whisk in enough olive oil to make a thick sauce. Season. Serve in a small bowl with the chicken and potatoes.
