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Try this recipe for chicken with paprika breadcrumbs, then check out our paprika chicken.

  • 18-20 small or 10 large boneless skinless chicken thighs
  • 1 tbsp smoked paprika
  • for coating flour
  • 2 eggs
    beaten
  • 450g fresh fine breadcrumbs
  • or spray olive oil for roasting olive oil

CORIANDER SAUCE

  • 1 small red onion
    diced
  • 1 clove garlic
    chopped
  • 2 tbsp white wine vinegar
  • 1 large bunch coriander
    finely chopped
  • olive oil

Nutrition:

  • kcal403
  • fat14g
  • saturates2.8g
  • carbs37.9g
  • fibre1.2g
  • protein33.7g
  • salt1.2g

Method

  • step 1

    Heat the oven to 200c/fan 180c/gas 6. Sprinkle the chicken with the paprika and season. Dust with flour, dip into the egg, then roll in the breadcrumbs. Arrange on a rack set on a baking sheet. Spray with olive oil or drizzle some over from a bottle. Season again. Bake for 40 minutes until crisp and brown.

  • step 2

    Meanwhile, make the coriander sauce. Mix the onion and garlic with the vinegar, then add the coriander. whisk in enough olive oil to make a thick sauce. Season. Serve in a small bowl with the chicken and potatoes.

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