750 gms. crisp savoury biscuits
2 tbsp. parmesan cheese
1 tsp. milk paprika
1 egg white
pinch of salt
10 chicken portions.

In a processor or liquidizer blend the biscuits to fine crumbs, add the parmesan cheese
and paprika and blend a few seconds longer.
Tip into a strong plastic bag. Lightly beat the egg white and salt on a shallow plate.
One portion at a time, coat with the egg white, add to the crumbs and shake to coat generously.
Arrange on a roasting rack bone side downwards. Cook uncovered 5-8 mins. per 450
gms.
Leave to stand 5 mins. per 450 gms. uncovered.

Cook tips: It is well worth making this crisp savouring coating in a larger quantity as it
will store well in a screwtopped jar.

Note: Cooked this way the crispy coating really does stay crunchy. It is equally good
served cold but do not chill in the fridge as the coating will soften.

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