Crumbed Chicken with Chilli Lime Crunch Salad Recipe

How to make Crumbed Chicken with Chilli Lime Crunch Salad


  1. Preheat oven to 180°C (160°C fan-forced). Cut each breast in half lengthways to create 2 thinner pieces per breast. Tenderise with meat mallet, if very thick and you want to reduce the thickness of the chicken.
  2. Spread the plain flour onto a plate and season with salt and pepper. Add the bread crumbs to the plate. Beat egg into a low bowl and set up your crumbing station.
  3. Dip chicken into flour, then egg and then bread crumbs onto a large plate. Add the chicken, making sure each piece is evenly coated.
  4. Place the coated chicken onto a baking tray in a single layer. Spray well on both sides with olive oil and bake for 15 minutes, turning halfway through.
  5. Set the chicken aside to rest. Place the salad, dressing and crispy noodles into a large bowl and stir to combine.
  6. Slice the chicken and serve with the salad and lime wedges.

Tip: For maximum crunch, add the noodles and dressing just before serving. You can simply drizzle the dressing over the chicken and salad rather than tossing it through beforehand.

*Optional: You can make your own katsu-style crumb using panko crumbs and an extra egg to coat.

You can also pan fry instead of oven baking this crumbed chicken, by placing a small amount of olive oil in a fry pan and cooking for 3-4 minutes each side, or until cooked through.