I've been running around like a crazy person lately between holiday markets, corporate orders, and refilling stockists. Without the time or enthusiasm to come up with creative dinners, I've been pulling out some tried and true favourites like this. I'm sure you can relate.
Growing up, my mom would make a version of this chicken using corn flakes. I’ve always loved the crispy coating but figured there was a way to make it more interesting; sweet and savoury Lemon Hazelnut granola hit the mark. While we were brought up on chicken this would also work with pork loin or, for a vegetarian option, firm tofu.
I’m 100% pro-thigh if I’m cooking just a piece of chicken - they’re so much more moist and flavourful than the breast. But any cut will work in this recipe, just adjust the cooking time accordingly (and if you’re not sure what that means cut into the thickest part; it’s done when the juices run clear).
Serve with salad and call it dinner. Make extras and then call it lunch the next day.
4 boneless, skinless chicken thighs (do it yourself or ask your butcher to prep them for you)
3/4 cup flour
2 cups Lemon Hazelnut granola or another variety that doesn’t have dried fruit (fruit will burn)
Salt and Pepper
Bring the chicken to room temperature and pat dry with paper towel.
Set up your assembly station with three shallow bowls. Put flour in the first and season with salt and pepper. Put the egg in the second and beat with a fork until it’s a uniform consistency. And put granola in the last.
Preheat a frying pan over medium-high heat with enough oil in the bottom just to cover. It’s hot when the oil starts to shimmer.
Working with one piece of chicken at a time, coat in flour and shake off the excess, then dip it in egg, and finally cover in granola. You may have to press to get the granola to stick on. Repeat with the remaining pieces and fry until the crust is well browned, about 5 minutes, then flip over and cook another 5 minutes. If the granola starts getting too dark turn the temperature down and adjust cooking time to a little longer.