Crispy chicken can be eaten at lunch or dinner alongside your favorite salad, plus a refreshing yogurt sauce with garlic. Several pieces work well in the pack for lunch at work, college or wherever you go.
Here’s how easy they are:
To begin with, put the pieces of chicken mushroom in a roomy bowl and season them with a little salt, pepper, powdered garlic, sweet pepper and a spoonful of olive oil. Mix, then cover the bowl with a plate or paste foil and leave the chicken to marinate in the refrigerator for at least 30 minutes.
Meanwhile he prepares the crust. Put the almonds, rosemary and basil dried in a kitchen robot and mix for a few seconds until the almonds have shrunk. Do not insist very much on blending in order not to turn almonds into flour. They need only a little shredded.
Prepare the table. From left to right you’ll have the following: the marinated chicken bowl, a plate of flour, a deep dish with the two beaten eggs, a plate of almonds crushed and the baking sheet covered.
Take a piece of chicken mussels and give it first through the flour on all sides (shake a little to remove excess flour), then through the beaten eggs, and finally with the almonds crushed. Put it in a baking sheet covered with a baking sheet, greased with a little olive oil. Repeat the operation until you have no chicken.
Pour the tray into the preheated oven at 180°C for 30-35 minutes until the chicken pieces have browned nicely on the surface. During the baking process you do not have to turn the other side off.
Allow to cool for at least 10 minutes, then serve next to a salad and a yogurt sauce with dill and garlic.
Enjoy your meal!