This is another recipe for a jointed chicken, half or whole, or of course a packet of thighs, drumsticks or even a couple of breasts. This is such a staple fast food now it might be a surprise that it is so easy to do and very good. All you need is to have some homemade breadcrumbs ready, made from your old bread crusts. You can crumb some bread, white or brown, in the processor and then spread them out on a tray and roast for 30 mins or so, checking carefully that you don't burn them. The old fashioned way is to put crusts on the bottom of the oven for a few days, adding to them as you go, and then crumbing them when they go the right shade of brown. These can then be crumbed. Either sort keep for ever in a jar, are economical and a way of avoiding waste.
If you want to go mad in an american style way, coat some longways sliced bananas in a little flour, fry them as a garnish; make some sweetcorn fritters with pancake mixture, and a small can of sweetcorn stirred in; dollops fried at the last minute will add to the fun. Wedges of potato, cooked after they have been mixed into a bowl with a little oil mixed with paprika and a sprinkle of chilli, plus S&P, will also be welcomed.
Maryland Chicken
Joints of chicken, say 5 (perhaps from a half chicken you have saved in the freezer).
If you have time, marinate them first in some olive oil, garlic cloves and lemon juice - an hour is enough.
Then put some flour into a plastic food bag, plus S&P and some dried herbs. Shake each piece into the bag, making sure it is covered.
Then dip each piece into some beaten egg, then onto the plate of dried breadcrumbs, coating carefully.
Now put them into the fridge to chill if you have time.
To cook, heat a baking tray in a hot oven, No 6, then put the chicken on it dry and cook 5 mins. Heat say 2 oz butter and 4 tbs olive oil (for 5/6 joints, increase or decrease as appropriate) and when the first 5 mins is up, spoon this over the pieces fairly evenly. Now cook another 25-30 mins, basting once and checking for brownness. it will be crisp and juicy. Serve immediately.
If you want to use breasts, bat them out as thin as you can first and cook for less time - you will have chicken schnitzels which go well with spaghetti in tomato sauce.
If you want to go mad in an american style way, coat some longways sliced bananas in a little flour, fry them as a garnish; make some sweetcorn fritters with pancake mixture, and a small can of sweetcorn stirred in; dollops fried at the last minute will add to the fun. Wedges of potato, cooked after they have been mixed into a bowl with a little oil mixed with paprika and a sprinkle of chilli, plus S&P, will also be welcomed.
Maryland Chicken
Joints of chicken, say 5 (perhaps from a half chicken you have saved in the freezer).
If you have time, marinate them first in some olive oil, garlic cloves and lemon juice - an hour is enough.
Then put some flour into a plastic food bag, plus S&P and some dried herbs. Shake each piece into the bag, making sure it is covered.
Then dip each piece into some beaten egg, then onto the plate of dried breadcrumbs, coating carefully.
Now put them into the fridge to chill if you have time.
To cook, heat a baking tray in a hot oven, No 6, then put the chicken on it dry and cook 5 mins. Heat say 2 oz butter and 4 tbs olive oil (for 5/6 joints, increase or decrease as appropriate) and when the first 5 mins is up, spoon this over the pieces fairly evenly. Now cook another 25-30 mins, basting once and checking for brownness. it will be crisp and juicy. Serve immediately.
If you want to use breasts, bat them out as thin as you can first and cook for less time - you will have chicken schnitzels which go well with spaghetti in tomato sauce.
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