Finger lickin chick chick

This is a great recipe for adults and kiddies alike, tastes better (in my opinion) than take-away and is heaps lower in fat than the deep fried versions. The quantities below will be enough for two adults, and 8-10 nuggets for the wee ones…

6 chicken thighs (four as is, and two skinless, boneless and chopped into two inch-ish chunks)
20 matzo crackers
4 cloves of garlic
Zest and juice of a lemon
Tbsp dried parsley
2 tbsp plain flour seasoned with a little bit of salt & pepper
2 eggs, beaten
2-3 tbsp oil

– preheat the oven to 200, and generously oil a baking tray
– put the crackers, garlic, parsley, lemon zest & juice in a whizzer and blend into fine breadcrumbs
– put the chicken into a large plastic freezer bag with the flour and shake to ensure it’s all coated
– put the beaten egg onto one large dish and the breadcrumbs onto another
– dip each chicken thighs/pieces into the egg, then the breadcrumbs ensuring they’re completely coated
– bake the pieces for 8 mins each side and the thighs for 25 mins each side
– serve with home made potato and sweet potato wedges and salad


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