1. Place the chicken breasts, one by one, between two bits of cling film. Bash with a rolling pin until about 1cm thick, then cut into about 3-4 pieces per breast.

2. Zest the lemon and set aside then squeeze the juice into a large mixing bowl along with the tomato purée, garlic cloves and a pinch of salt. Add the chicken, mix well and set aside for 30 minutes to marinade.

3. Use three plates which have a little depth to them and add the flour to the first, the eggs to the second and the breadcrumbs, pepper and sesame seeds (well combined) to the third.

4. Dip each bit of chicken into the flour and gently shake off the excess. Then dip into the egg, and then the breadcrumb mix, ensuring each piece is evenly coated. Repeat with all the remaining chicken.

5. Place enough oil in a frying pan so that it rises up 1/2 cm up the sides and set on a medium / high heat. Wait for the oil to get hot (test with a few breadcrumbs...if the oil bubbles up around them, it's ready) and then add the chicken in batches. Fry for 5-6 minutes, turning half way through until golden brown on both sides.

6. Transfer to a kitchen paper lined plate while you continue with the remaining pieces of chicken. Whilst still hot, scatter on the lemon zest and a little Maldon salt.

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Crispy Fried Chicken

SERVES:

4

3 chicken breasts from your local butchers (so they'll be nice and juicy) 


1 lemon 


1 tbsp tomato purée 


4 cloves of garlic, finely sliced 


50g plain flour 


2 eggs, lightly beaten


80g panko breadcrumbs 


50g sesame seeds 


1 tsp black pepper


About 100ml sunflower oil, for frying 



I would serve this with my courgette and rice gratin, the recipe for which you can find here: www.thefullfatchef.com/recipes/Courgette-%26-Rice-Gratin and a nice crisp salad.

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Crispy Fried Chicken