Crunchy Chicken

Chicken can be cooked in countless ways, but this cooking technique is truly fantastic: egg whites and a mix of flours will create a crunchy crust that will surprise you. After a while in the oven, it will be perfectly cooked inside.



Ingredients for 6 servings:

120 g Le Naturelle egg whites 
1 kg chicken breast
120 g skimmed milk
130 g flour
40 g yellow flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
6 tablespoons extra-virgin olive oil
Butter (to butter the pan)



  1. 1

    Start with the chicken breasts. 

    Divide the chicken in 6 portions, creating thin fillets. If necessary, pound the fillets to make sure they are equally thin.   
  2. 2

    In a separate bowl, mix the egg whites with the milk. In another bowl, mix the flours, salt, pepper and paprika.

  3. 3

    Run the chicken through the egg white mixture and immediately lay them on the flour mixture, making sure they are uniformly "breaded".

  4. 4

    Heat up a pan and pour a tablespoon of oil for each chicken breast fillet. Cook the chicken on medium heat on both sides, about 4 minutes each side.

  5. 5

    Place the crunchy chicken on a buttered pan and finish cooking in preheated oven (170° C), for about 10 minutes.

    Buon appetito!