{"id":629,"date":"2025-08-26T17:50:38","date_gmt":"2025-08-26T17:50:38","guid":{"rendered":"http:\/\/cherrywillingham.org.uk\/?p=629"},"modified":"2025-09-02T11:31:59","modified_gmt":"2025-09-02T11:31:59","slug":"crispy-caprese-chicken","status":"publish","type":"post","link":"http:\/\/cherrywillingham.org.uk\/index.php\/2025\/08\/26\/crispy-caprese-chicken\/","title":{"rendered":"Crispy Caprese Chicken"},"content":{"rendered":"
This crispy caprese chicken is loaded with so much flavour and couldn’t be easier to make!<\/strong><\/p>\n This dish truly is the perfect combination of textures and flavours. It’s so vibrant and delicious – I’m confident you’re going to love it. Follow me…<\/p>\n This is the type of thing I could eat by the bowl by itself. Typically, a caprese salad is larger slices of tomato and mozzarella, but this is a ‘mini’ version. Perfect for spooning over chicken! The full measurements are in the recipe card below, but just to quickly go over each ingredient: <\/strong><\/p>\n One thing I like to do is dress the tomatoes and let them sit as I get on with the rest of the recipe. This gives a chance for the dressing to really work its magic on the tomatoes and bring them to life. Just 15 minutes or so works great, but you can definitely dress them ahead of time, tightly stored in the fridge.<\/p>\n The crispy chicken is really simple to make; the breading is the classic flour + egg + breadcrumbs<\/strong>. First things first though, we need to pound the chicken<\/p>\n We’re looking to create a nice flat base to spoon the salad on top of. We also want to thin out the chicken so it cooks more evenly<\/strong> and allows the outside to get super crispy<\/strong>. To pound the chicken, just lay over some cling film and use a rolling pin to flatten it. You want it pretty thin, but not so thin it breaks apart. If you look below, that is probably right on the verge of how thin you’ll get it.<\/p>\n Process shots: lay chicken over cling film (photo 1), add more cling film and pound (photos 2&3), dredge through seasoned flour (photo 4), then beaten egg (photo 5), then into seasoned Panko breadcrumbs (photo 6).<\/em><\/p>\n To end up with the gorgeous, crispy and golden chicken, we are going to be frying it. BUT, it only needs to be shallow-fried in oil, so it’s very straightforward. Just enough oil to comfortably coat the base of the pan.<\/p>\n Once you’ve fried the chicken, I recommend placing it on a wire rack<\/strong>, just to allow any excess oil to drain off. I also like to finish with a pinch of flaky sea salt, just to draw out any final bit of moisture.<\/p>\n Process shots: add chicken to oil (photo 1), fry both sides (photo 2), remove and place on wire rack (photo 3).<\/em><\/p>\n Once the chicken is done, you can toss the basil and mozzarella with the marinated tomatoes and spoon it all over the chicken. To finish, go in with a good drizzle of balsamic glaze<\/strong> (do not skip this – it’s key!)<\/p>\n I actually just serve this by itself; it’s deceivingly hearty! Check out my Sides<\/a> if you want something a little extra though.<\/p>\n For more similar recipes check out my Bruschetta Chicken<\/a> and Burrata Chicken Milanese<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this crispy caprese chicken shall we?!<\/strong><\/p>\n
<\/figure>\nCaprese Salad<\/h2>\n
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Marinating the tomatoes<\/h2>\n
<\/figure>\nCrispy Chicken<\/h2>\n
Pounding the chicken<\/h2>\n
<\/figure>\nFrying the chicken<\/h2>\n
<\/figure>\nHow to serve Crispy Caprese Chicken<\/h2>\n
<\/figure>\nHow to make Crispy Caprese Chicken (Full Recipe & Video)<\/h2>\n