Chicken breast coated in crushed potatoe chips / crisps

Ingredients

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2 Chicken breasts

300g packets of potatoe chips / crisps 

        I used ready salted, but if you prefer another flavour go for it.

Moroccan Spice mix.

2 Eggs

1/2 C Plain flour

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Method

1. Pre heat your oven to 200 C / 392 F

2. Line a baking tray with baking paper.

3. Cut chicken breast into small-ish pieces by slicing the length of the breast in even widths, then the other way one piece at a time. The aim is to keep the size of the pieces as even as possible.

4. Crush the chips. Cut a small air hole in the packet, that way when you lay the packet on the bench and beat it with your rolling pin the chips wont explode everywhere.

5. Tip the crushed chips into a bowl that is going to be big enough to take the chips and crush them a littlemore by taking hand fulls and and crushing with your hands.

6. Season the chips with the Moroccan spice using as little or as much as you like. Mix through with your fingers.

7. Into a seprate bowl, crack the eggs and give them a good beating. Into another bowl put the flour.

8. Line the bowls up, flour, egg then chips. Thats the order to coat the chicken in. When you come to the last layer, the chips, the best way to do this is to place the chicken in the bowl, pick up a handfull of the chip mix and squash it down onto the chicken. This coats both sides well.

9. Place the chicken pieces on the tray as you go. Then it's into the oven. 

10. Cooking time will depend on the size of your chicken pieces. I suggest that after 15 minutes you keep a regular check on your chicken and turn it once its nice and crispy. It won't take long to finish off once you have turned it.

11. Serve with your choice of sauce. Some choices my family likes are aoli, BBQ, and Apricot.

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