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🍽️ Crispy Chicken with Parsley Crust

665 kcal · 30 min · 4 servings

Ingredients

• 1 kg chicken (ready for kitchen; 1 chicken)
• salt
• pepper
• 20 g parsley (1 bunch)
• 2 spelt rolls (from the previous day)
• 2 tsp organic lemon zest
• 2 eggs
• 80 g spelt wholemeal flour
• 4 tbsp olive oil

Instructions

1. 1. Rinse the chicken under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the chicken into 6 to 8 portions using poultry shears.
4. 4. Season the meat pieces with salt and pepper.
5. 5. Wash the fresh parsley thoroughly.
6. 6. Shake the parsley dry.
7. 7. Set aside 5 to 6 stems of parsley for later.
8. 8. Place the remaining parsley leaves into a food processor.
9. 9. Tear the bread roll into coarse pieces.
10. 10. Add the bread pieces to the herbs in the mixer.
11. 11. Grind both ingredients into fine herb crumbs.
12. 12. Stir the lemon zest into the crumbs.
13. 13. Beat the eggs in a shallow bowl.
14. 14. Spread the flour onto a plate.
15. 15. Spread the herb crumbs onto a second plate.
16. 16. Coat the chicken pieces first in the flour.
17. 17. Dip the meat pieces next into the beaten eggs.
18. 18. Press the chicken pieces into the herb crumbs.
19. 19. Place the breaded pieces on a baking sheet lined with baking paper.
20. 20. Preheat the oven to 220 °C (200 °C with fan or gas mark 3).
21. 21. Bake the chicken for about 35 minutes.
22. 22. Lightly crush the reserved parsley stems with oil in a mortar.
23. 23. Place the parsley on the finished chicken pieces to serve.

Nutrition per serving

• kcal: 665
• Protein: 58 g · Fett/Fat: 36 g · Carbs: 28 g