Breaded Chicken

Ever since I discovered this method of making chicken, I've been eating these about once a week. Breaded fried chicken is super fast, simple, and can go with almost anything.

Here's what you need:
2 thawed frozen chicken tenderloins per person (or use cut up breasts/thighs)
Flour
1 egg, beaten
Bread (we always keep the crusty end bits of bread in a bag in the freezer for this purpose)
Grated parmesan cheese
Salt and pepper
Olive oil

First make the breadcrumbs: pulse bread in food processor until fine breadcrumbs have formed. Mix the breadcrumbs in a shallow bowl with some grated parmesan cheese and salt and pepper.

Pour enough olive oil in a large pan to coat the bottom. Heat the pan to medium-high. The oil needs to be hot enough to fry the chicken, otherwise your chicken will taste soggy and oily. Test by releasing a small drop of water onto the pan. If it makes that frizzly frying noise, the oil is hot enough.

Working with one tenderloin at a time, first coat in flour, then egg, then enough breadcrumbs so that the chicken is fully covered. Shake off excess breadcrumbs. When the tenderloins are coated, place them carefully in the pan. Cook for a few minutes on one side – until the breadcrumbs are dark golden brown and crispy. Flip over until both sides are dark and crispy. Cut through one tenderloin to make sure it's fully cooked with no pink spots. Transfer to plate and serve with lemon wedges and coarse sea salt.

Breaded chicken goes great with a big, fresh salad.