One recipe our students absolutely love is Crispy Chicken, made from scratch with fresh ingredients. It’s easier to make than you might think! A little kitchen mess is part of the fun (our chef rule, “Clean as you go,” keeps things running smoothly).
And with fresh chicken breast, flour, breadcrumbs, eggs, and herbs, students get hands-on experience while creating something truly delicious.
Cooking should be educational, tasty, and exciting—this recipe delivers all three.
Prep time: 20 minutes
Active time: 20 minutes
Serves: 6
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Ingredients:
Crispy Chicken:
- 1 lb boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1 teaspoon salt
- 1 tablespoon Italian parsley, chopped
- Vegetable oil for frying
Salad:
- 1 16 oz. bag of mixed greens
- 3 Roma tomatoes, chopped
- 1 cucumber, chopped
- ¼ cup red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil
Directions:
Prepare crispy chicken:
- Set up three large, shallow plates next to each other. In the first one, add flour; in the second one, add eggs; in the third one, add breadcrumbs, salt, and Italian parsley.
- Cut chicken breasts into 1 1/2-inch pieces.
- Dip each chicken piece into the flour and shake off the excess. Next, dip them into the beaten eggs until they are entirely coated, allowing the excess to run off. Finally, dip them into the breadcrumb mixture. Place the coated chicken pieces in a single layer on a plate.
- In a large pan, add 1 inch (2.54 cm) of vegetable oil and cook over medium-high heat. Test the oil by flicking some flour into it; if it sizzles, it’s ready.
- Carefully place the chicken in the oil and cook for 3-5 minutes, flipping halfway through. The internal temperature of the chicken should be 165°F (ca. 74 °C).
- Remove chicken with a slotted spoon to a paper towel-lined plate; season with a pinch of salt.
Prepare crispy mixed green salad:
- Add vinegar, olive oil, salt, black pepper, and a pinch of sugar to a jar for the dressing. With the lid on tight, shake until combined. Use a piece of lettuce to taste; add more sugar if needed.
- Place lettuce, tomatoes, and cucumbers in a bowl. Add a few spoonfuls of dressing until the salad is lightly dressed.
- Serve chicken over the mixed green salad. Enjoy!
Why Use the Fresh Chicken?
Using chicken breasts is healthier than chicken thighs because they contain less fat. We also use a small amount of oil to “par-fry” the chicken instead of deep-frying it in a large amount of oil like most restaurants do. It’s a lighter dish but still crispy.
When kids help make a meal, they take pride in it—and that makes it taste even better! Plus, when you make the crispy chicken from scratch, you can control what is added and which type of chicken meat is used, making a kid-favorite healthier.This chicken recipe proves that nutritious ingredients can make a delicious meal. Involving kids in the kitchen makes the experience more enjoyable while teaching them enhanced motor skills and nutrition education.
Make Cooking Fun
Encourage your kids to help with the simple steps in this recipe. Whether scrambling the eggs, measuring the ingredients, or plating the final dish, cooking together can be a bonding activity. Plus, when kids are involved in making the meal, they are more likely to eat their food.
Bring LIFT Enrichment to Your School
If you’re interested in bringing our cooking programs to your school, we would love to hear from you and help you make it happen.
Book a meeting with us today to learn more about our program and how we can collaborate to teach kids cooking and promote healthy eating habits in your school.
Previous Blog Posts:
What You Need to Know About DYCD Grants for Afterschool Programs, 5 Simple Healthy Recipes Students Can Make at Home, 6 Ways Your School Can Use Grants to Fund Afterschool Programs