Crisp chicken with smoked paprika breadcrumbs

Name: Crisp chicken with smoked paprika breadcrumbs
Total time: 30 min
Yield: Serves 10
Ingredients: 18-20 small or 10 large boneless skinless chicken thighs; 1 tbsp smoked paprika; for coating flour; 2 eggs beaten; 450g fresh fine breadcrumbs; or spray olive oil for roasting olive oil; 1 small red onion diced; 1 clove garlic chopped; 2 tbsp white wine vinegar; 1 large bunch coriander finely chopped; olive oil

Published: December 19, 2014 at 2:29 PM

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Serves 10

Easy

Total time: 30 mins

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Boneless chicken thighs are inexpensive and far more flavoursome than breasts. The smoked paprika in the crunchy breadcrumbs gives a Spanish feel to the finished dish

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Alternatives

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Try this recipe for chicken with paprika breadcrumbs, then check out our paprika chicken.

Ingredients

Nutrition

18-20 small or 10 large boneless skinless chicken thighs
1 tbsp smoked paprika
for coating flour
2 eggs

beaten
450g fresh fine breadcrumbs
or spray olive oil for roasting olive oil

CORIANDER SAUCE

1 small red onion

diced
1 clove garlic

chopped
2 tbsp white wine vinegar
1 large bunch coriander

finely chopped
olive oil

Nutrition: per serving

kcal403
fat14g
saturates2.8g
carbs37.9g
fibre1.2g
protein33.7g
salt1.2g

Method

step 1

Heat the oven to 200c/fan 180c/gas 6. Sprinkle the chicken with the paprika and season. Dust with flour, dip into the egg, then roll in the breadcrumbs. Arrange on a rack set on a baking sheet. Spray with olive oil or drizzle some over from a bottle. Season again. Bake for 40 minutes until crisp and brown.
step 2

Meanwhile, make the coriander sauce. Mix the onion and garlic with the vinegar, then add the coriander. whisk in enough olive oil to make a thick sauce. Season. Serve in a small bowl with the chicken and potatoes.

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