Crumbed chicken breasts

I just used a herb/crumb mix and added chilli flakes. Used avocado oil to stick the crumb on (didn't have olive oil) and then squirted some lemon on it.
 
Um.... okay? I guess what you guys suggested would work. But it's best to let the chicken breast marinade in brine for about 24 hours that will keep it moist and give it that zingy flavor you need (you get different flavor brine for whatever you need)

Then once out, coat it with the crumbs (you can buy them from any food outlet, best is a factory shop selling direct to public). Whichever method you use to cook them, they're done if you poke them and they're "hard" and not soft/squishy. Obviously, blasting them with huge amounts of heat for a long period of time won't help, so checking after 5-10min to see how they're progressing would do.

If you fry them then they're done if they float to the top (I usually leave them for another couple of minutes after that). They won't be as greasy as KFC if you fry it yourself though, reason for that is KFC uses a pressure cooker to fry their stuff in
 
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