Diced Chicken à la Audrey
An alternative to chicken coated in breadcrumbs
- Diced chicken (or chicken you dice yourself)
- Herbes de Provence (Sainsbury's Mixed Herbs will work perfectly as well)
- One egg yolk
- A few tablespoons of flour
- Salt and pepper
- Cooking oil
Preparation and cooking
You need 1 chicken breast per person, or 150 to 200 grams of diced chicken per person, depending on how hungry they are. If you go beyond this quantity, you may need a second egg yolk. You can adjust as you’re preparing anyway :)
- Break an egg, and put the yolk in a plate (do whatever you want with the white... shampoo your hair with it for example, egg white is supposed to be good).
- Place the chicken pieces in the plate and mix to make sure the pieces are well coated in egg yolk.
- Sprinkle flour on the chicken pieces to make a nice white coat. Tip: once you’ve coated the chicken in egg yolk, put the pieces in a strainer, and then sprinkle with the flour. This way, you avoid having big chunks of yolk-flour mix in your plate.
- Pour some oil in a frying pan (medium heat, I usually put in on 3 out of 6 to start with).
- Put the chicken pieces in the frying pan, sprinkle them with herbs and garlic. Quantities at your discretion, depending how you like to season your chicken. I usually generously pour the herbs but I’m more moderate with garlic as it has a strong taste.
- Make sure you turn the chicken pieces in the pan so that all sides get nicely cooked. Add a bit of oil if you don’t have enough to finish the cooking (flour absorbs the oil).
- Towards the end when the chicken is well cooked inside, raise the heat of the hob for two minutes to golden the coating (if it’s not golden yet – it all depends on the hob).
Serve hot out of the pan :) Since the meat is fried with oil, it’s better served with light things like salad or green vegetables, but fries go well with that dish as well!!