Cooking: Crispy chicken

This is a brilliant way of doing crispy chicken in a much healthier way than deep frying it. It’s quick and easy but be warned, it’s very messy. I got this from a Hairy bikers recipe but I’ve had to alter the amounts of the herbs and cheese as it was too overpowering otherwise.

4 skinless chicken breasts
3 slices of lightly toasted granary bread
5 – 8 tbsp low fat natural/Greek yoghurt
1 tsp finely grated parmesan
1 tsp dried herbs
Plain flour
Salt & pepper



Toast the bread then blitz in a blender until you have fine breadcrumbs,  mix these with the parmesan,  salt &  pepper and herbs. Put the yoghurt in a wide bowl and flour on a plate.

Press each chicken breast in the flour,  then the yoghurt then the breadcrumbs,  making sure you coat throughly.


Place on a lined baking tray and bake at gas mark 7 for 15 – 20 mins, making sure they’re piping hot before serving. These go very well with the sauce from the Coronation Chicken as a dip.

If you want to go a bit fancier, butterfly the breasts then place a slice of brie in the middle then close before coating. It ups the calorie content but it’s very nice!

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