Crumb Fried Chicken With Cilantro Pesto


  • Chicken Breast Boneless  –  2 No.
  • Eggs  –  1 No.
  • Garlic  –  3–4 Cloves
  • Thyme (Dry)  –  a pinch
  • Oregano (Dry)  –  a pinch
  • Parsley (Chopped)  –  1 tbsp
  • Chilli Flakes  –  as requires
  • Bread crumbs  –  as requires
  • Salt  –  To Taste
  • Sugar  –  To Taste
  • Pepper (Freshly Ground) –To Taste
  • Cilantro  –  ½ bunch* Mint  –  few sprigs
  • Pine Nuts (Roasted)  –  20 gm
  • Parmesan Cheese  –  10 gm
  • Recon CocoCare® Coconut Oil  –  100 ml


– Wash and pat dry the chicken boneless. Cut the chicken diagonally into thin slices (Approx 4–5 slices from each fillet).

– Make a marinade with the egg, 3 chopped cloves of garlic, thyme, oregano, parsley, chilli flakes and seasoning.

– Marinade the chicken with the marinade & keep aside for ten minutes

– In a dish place the bread crumbs and add a little chopped parsley. Evenly coat the chicken with the bread crumbs.

– In a pan heat CocoCare® Coconut Oil and fry the chicken on medium heat till cooked through and golden brown on both sides.

Cilantro Pesto

– Wash and dry the cilantro and mint.

– Put the cilantro, mint, a clove of garlic, roasted pine nuts, parmesan cheese and 40ml of CocoCare® Coconut Oil and Salt and sugar in a food processor.

– Grind all the ingredients to a paste, check for seasoning.

– Serve the Cilantro pesto along with Crumb Fried chicken

Cooking Instructions:

To be cooked in a pan/ skillet (shallow fried) on medium flame and chicken to be served immediately after frying served along with the pesto (room temperature).