These are a firm family favourite in my house and they taste as good as their greasy counterparts (in my opinion anyway).
- A pack of mini chicken fillets
- 1 and a half/2 slices of bread (from a normal 800g loaf)
- 1 whisked egg
- 2 tsp of mixed dried herbs
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of chilli
- Pinch of pepper
Slightly toast the slices of bread then when cooled rip them up and pop it in a food processor also adding the herbs and spices then whizz it all up to make breadcrumbs. About half these breadcrumbs would be your HexB or you can syn them, up to you, this usually serves 4 of us though so I probably have a little less than half my HexB. Sprinkle a layer of breadcrumbs at a time on to a plate and have a frylight covered baking tray at the ready. Dip each chicken fillet into the whisked egg then roll in the breadcrumbs till completely covered and pop on to the baking tray. Do this with all the fillets then spray a couple of squirts of frylight over the top. Bake in the oven on 180° for 20-25 minutes until golden brown.
Serve and enjoy!