Breaded Chicken Recipe

Crisp chicken with smoked paprika breadcrumbs

  • serves 10
  • Easy

Boneless chicken thighs are inexpensive and far more flavoursome than breasts. The smoked paprika in the crunchy breadcrumbs gives a Spanish feel to the finished dish



  • boneless skinless chicken thighs 18-20 small or 10 large
  • smoked paprika 1 tbsp
  • flour for coating
  • eggs 2, beaten
  • fresh fine breadcrumbs 450g
  • olive oil or spray olive oil for roasting


  • red onion 1 small, diced
  • garlic 1 clove, chopped
  • white wine vinegar 2 tbsp
  • coriander 1 large bunch, finely chopped
  • olive oil


  • 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.

Nutritional Information

  • Kcals 403
  • Fat 14g
  • Saturates 2.8g
  • Carbs 37.9g
  • Fibre 1.2g
  • Protein 33.7g
  • Salt 1.2g