Crispy baked chicken

So we have a new house guest. His name’s Peepo and no one but Bert can see him. He’s small and he wears green.

Yes, that’s right, he’s called Peepo.

Not scary enough for you? Peepo has a pet flying monkey who also lives with us.

I thought it was one of those weird things that comes and goes in a day and Bert didn’t mention him at all yesterday so I breathed a sigh of relief that Peepo had left the building. But today I reminded Bert that it’s his birthday party tomorrow. ‘Is Peepo coming?’ he replied. Warily I said, ‘when did you last see Peepo?’ Bert found that hilarious; ‘he’s here – here in your house!’

Peepo’s normally next to Bert and the flying monkey on the sofa. He has appalling taste in TV and Bert won’t tell me what they talk about.

I deleted all my photos to try to make my phone shut up about storage so here’s Bert pre (as far as we know) Peepo.

Serves 4-5 (I froze some uncooked – maybe Peepo will have them tomorrow)

2 dessert spoons plain yoghurt

50ml whole milk

3 chicken breasts, cut into bite sized pieces

50g panko breadcrumbs (or any fine breadcrumbs)

2 table spoons self raising flour

1 teaspoon paprika

1/2 teaspoon mustard powder

1 teaspoon dried oregano

2 teaspoons sea salt

Mix together the milk and yoghurt and marinate the chicken in it for at least two hours. Meanwhile combine the flour and breadcrumbs, heat a dry frying pan and dry-fry till golden. Combine with the rest of the dry ingredients.

Preheat the oven to gas mark 8 / 230 degrees. When you’re ready to cook, coat the chicken in the crumbs, and put the crumbed nuggets in the oven on a lined baking tray for 20 minutes, turning over half way through.


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