These golden chicken pieces coated in Massel are so satisfying, you’ll never crave the drive-through again!
- 3 teaspoons Massel Chicken Style Stock Powder
- 4 boneless half chicken breasts (or 8 slices of pre-sliced chicken breast)
- ½ cup plain flour (or gluten-free flour)
- 1 large egg
- 3 tablespoons water
- 2 tablespoons olive oil
- 50g butter
Slice each chicken breast horizontally to obtain two thin slices.
In a deep dish break the egg, add the water and one teaspoon of stock powder. Whisk lightly to combine.
Spread flour on a large flat dish or on kitchen paper. Add the remaining stock powder and mix the two together.
On very moderate heat, in a wide frypan, heat the olive oil and the butter until the butter is melted and starts to froth.
Dip each slice of chicken in the flour and stock powder mixture, shake excess, dip it in the egg and then in the flour again, taking care that the meat is well covered.
Gently place the coated slice in the frypan.
Repeat until you have all the slices in the frypan.
Increase the heat just a bit (moderate to medium) and let the coating become a golden crust before turning each slice and allowing the other side to become golden.
When chicken is cooked, serve with a quarter of lemon and a side green leaf salad.