Crisp chicken with smoked paprika breadcrumbs

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• Pam

  15 April 2009

  Pam rated and commented on this recipe

  

  Loved this. It's simple, cheap to cook and really tasty!! I cooked this for two people just using 7 chicken thighs, which turned out to be really filling. Didn't make the coriander sauce, i just served with garlic mayo and those scrummy sweet potato wedges which were to die for, and a side salad.

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• Gwenda

  22 September 2009

  Gwenda commented on this recipe

  Prefer these with chicken breasts to thighs but found they went reqally well with home made potato wedges mmmmm....

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• trinaz

  19 July 2012

  trinaz rated and commented on this recipe

  

  I found there wern't enough breadcrumbs to cover the atual chicken. It was flavoursome and delicous otherwise

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• MITCH

  07 September 2012

  MITCH commented on this recipe

  as an alternative I thought I'd try using Cornflakes (blended) in place of breadcrumbs, for me was a good choice.

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Ingredients

• 18-20 small boneless skinless chicken thighs or 10 large
• 1 tbsp smoked paprika
• flour for coating
• 2 eggs , beaten
• 450g fresh fine breadcrumbs
• olive oil or spray olive oil for roasting

CORIANDER SAUCE

• 1 small red onion , diced
• 1 garlic clove , chopped
• 2 tbsp white wine vinegar
• 1 large bunch coriander , finely chopped
• olive oil

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 18-20 small boneless skinless chicken thighs or 10 large
• 1 tbsp smoked paprika
• flour for coating
• 2 eggs , beaten
• 450g fresh fine breadcrumbs
• olive oil or spray olive oil for roasting

CORIANDER SAUCE

• 1 small red onion , diced
• 1 garlic clove , chopped
• 2 tbsp white wine vinegar
• 1 large bunch coriander , finely chopped
• olive oil

Per serving

403 kcalories, protein 33.7g, carbohydrate 37.9g, fat 14 g, saturated fat 2.8g, fibre 1.2g, salt 1.2 g

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