Crunchy Love-it-or-Hate-it Chicken

Preparation info

  • Makes


    adult portions
    • Difficulty


    • Ready in

      20 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

Here’s one for all you lovers of yeast extract out there. Serve this with your favorite vegetables, or, to make it a bit more grown up, in a chunk of ciabatta with arugula, guacamole, sliced tomato and mayonnaise for a club sandwich with a difference.


  • 2 boneless, skinless chicken breast halves
  • 1 egg white
  • 2 teaspoons yeast extract
  • 1 cup Savory Crumbs or plain bread crumbs
  • sunflower oil, for frying


  1. Put the chicken breasts in between two sheets of wax paper and bash with a rolling pin to flatten slightly. Cut into ½- to ¾-inch strips.
  2. Lightly beat the egg white and yeast extract together until just frothy. Add the chicken to the mixture and leave to stand a couple minutes.
  3. Toss the chicken pieces, a few at a time, in the savory crumbs. (Pieces of crumb-coated chicken can be frozen up to 3 months. Thaw them thoroughly before frying.)
  4. Meanwhile, pour enough oil into a skillet to cover the surface and heat over medium heat. Add the chicken pieces and fry a few minutes on each side until golden, crunchy and cooked through. Drain well on paper towels.
  5. Serve with baked beans or vegetables and your favorite fries, mashed potatoes or rice.