Tear the bread into a food processor, peel and add the garlic, then whiz until fine. Place the chicken breasts between two sheets of baking paper, then use a rolling pin or the base of a heavy pan ...

Put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until they are about 2cm/¾in thick all over. In a shallow bowl, mix the cornflakes with the Cajun ...

Inspired by Clare de Boer’s melting lemon chicken, it’s become a solid go-to when I don’t want to put too much effort into cooking but still want a really delicious meal. It’s crispy ...

And if you just want an excuse to eat a crispy chicken cutlet, the recipe has that, too. Store-bought breadcrumbs work great here, but the Institute of Culinary Education (ICE) also gives you the ...

Nothing beats homemade crispy fried chicken. Here I have added some Moroccan spice for an extra little hit. If you have a deep fat fryer it will be perfect for cooking the chicken and if not a pot ...

Thin slices of juicy chicken, generously breaded with crispy panko bread crumbs and fried until golden brown - what’s not to ...

Once the chicken thighs reaches an internal temperature of 165, the chicken thighs are fully cooked and the juices will no ...