Cajun Crumbed Chicken Fillets

I often love to do recipes that are very easy and simple to make. This is one of those recipes that you will make over and over once you have tried it. If I don't have much time then I often fall back on this tried and tested chicken recipe. I like to use thigh fillets rather than breasts as I find them more moist than using breasts. I use a mix of half cajun crumbs and half plain breadcrumbs for coating the chicken.

INGREDIENTS:

4 chicken thigh fillets (or breasts if preferred)
1 egg
cajun breadcrumbs (can buy already prepared or make your own using pkt breadcrumbs and cajun spice)
peanut oil for shallow frying

METHOD:

Slice chicken thinly, diagonally. Beat egg with fork. Dip chicken slices into this and then into the breadcrumbs. Heat enough oil in a large frypan or wok to half cover the chicken and place the chicken in this. I use a moderate heat on an electric wok. Oil should bubble gently around the chicken but not hot enough to burn it. After a couple of minutes, turn the chicken over to cook other side. Altogether it should only take about 5 - 6 minutes to cook. You don't want to dry the chicken out. Remove from pan and place on a plate, covered with paper towels to drain off excess oil. I usually take about 2 to 3 batches to cook chicken as you don't want the pan too crowded when cooking. I like to serve this with some nice green and yellow vegetables such as carrots, green beens or broccoli and a little onion mashed potato.