Crunchy Garlic Chicken

(My picture below, Jamie's above)

Like I've said before, I use Jamie's Cookbook, 'Jamie's Food Revolution' for this blog. I try to find the recipes online at his website, so that I can copy and paste it on here for you guys to see. Well, for some reason, this recipe was written a little different online. This recipe turned out really bad for me. The issues I had, probably won't be the same for you, if you follow the one I am including below

Ingredients

• 2 skinless chicken breast fillets (I used chicken tenders)
• 3 cloves of garlic
• 2 lemons
• 15 Saltine crackers (the book said 6. 15 makes more since)
• 2 tablespoons olive or vegetable oil (book said butter....definitely use oil)
• 8 sprigs of fresh Italian parsley
• 1/8 teaspoon sea salt
freshly ground black pepper, to taste
• ¼ cup all-purpose flour
• 1 large egg plus one egg white
• Lemon wedges, for serving

To prepare your chicken

Cut each chicken breast into 2 equal pieces. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until they are more or less the same thickness.

Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Whiz until the mixture is very fine, then pour these crumbs onto a plate. (If using a blender, leave out the oil and chop the parsley roughly and the garlic finely. Add the garlic and parsley after the crackers are pretty much blitzed and mix in the oil once you’ve dumped the mixture onto a plate.)

Sprinkle the flour on to a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Lightly score the underside of the chicken breasts. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.

To cook your chicken

Preheat your oven to its highest temperature (475°F). Place your chicken on a nonstick sheet pan. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.

To serve your chicken

Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with lemon wedges for squeezing over the top.


When I did this, I put 6 crackers, butter, garlic, parsley, and lemon zest into the food processor at the same time. Instead of being crumbs and powdery, it ended up becoming one big chunk because of the butter. I don't understand why the book says to do it that way. Maybe he got alot of feedback about it, so he changed his online recipe. So, I'm definitely going to try this again, following the recipe online (above). The flavor was really good, it was just the texture that was weird in mine. I really like the lemon zest in there, it gives it nice flavor, and it's different. I think this would be something good that kids would eat...and husbands. My husband liked it, even though mine turned out weird.
This dish is relatively cheap. I can't give you the exact dollar figure, because I had most of this already. The most expensive thing would be the chicken. I recommend trying this. I will try to fix it again soon, and I'll let ya know if the second one turns out better. :)