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Crispy Garlic and Chili Crumbed Chicken with Veggie Stir Fry
Crumbed Chicken with Veggie Stir Fry is a simple family dinner with golden seasoned chicken and colourful vegetables cooked in minutes. Perfect for weeknight meals when you want big flavour.
Buttermilk garlic herb crumbed chicken and quick pan-fried sizzling mixed vegetables.
Why You Will Love and Enjoy This Crumbed Chicken with Veggie Stir Fry
- Crispy golden chicken with a flavourful seasoning that actually sticks.
- The veggie stir fry cooks in about five minutes and uses whatever vegetables you have.
- It’s a hearty family dinner that feels a little special without being complicated.
Crumbed Chicken with Veggie Stir Fry
- Prep Time: 20 minutes
- Refrigerate: 2 hours
- Cook Time: 75 minutes
- Total Time: 3 hours 35 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Everyday Cooking
- Method: Easy Cooking
Description
This crispy crumbed chicken with a fast veggie stir fry is one of those meals that looks like a lot of effort but really isn’t. You get golden, crunchy chicken and colourful vegetables on the table without fuss, and honestly, it’s the kind of dinner everyone goes back for.
Ingredients
Crumbed Chicken
- 16 chicken drumsticks and thighs
- 2 tbsp Aromat seasoning
- 1 tsp salt
- 1 tbsp freshly ground black pepper
- 1 tbsp steak and chops spice
- 1 tbsp chicken spice
- 1 tbsp Robertson’s rustic garlic and herb spice
- 1 tbsp chili powder
- 1 cup buttermilk or 2 eggs, beaten
- 1 1/2 cups Self-Rising flour
- 1 tbsp Maizena (cornstarch)
- 1/2 tsp salt
- Oil for frying
Garden Veggie Stir Fry
- 5 to 6 cups mixed vegetables such as red peppers, mushrooms, peas, carrots, green beans, onion, broccoli and Brussels sprouts OR about 1 kg frozen mixed vegetables
- 1/4 to 1/2 cup olive oil
- 1 tbsp Robertson’s rustic garlic and herb spice
- 1 tbsp Robertson’s spice for roast potatoes
Instructions
Chicken
- Rinse and pat dry 16 chicken drumsticks and thighs with a paper towel so the seasoning sticks properly.
- In a large bowl, add 2 tbsp Aromat seasoning, 1 tsp salt, 1 tbsp freshly ground black pepper, 1 tbsp steak and chops spice, 1 tbsp chicken spice, 1 tbsp Robertson’s rustic garlic and herb spice and 1 tbsp chili powder.
- Rub the seasoning mixture all over the chicken pieces.
- Pour in 1 cup buttermilk (or add 2 beaten eggs) and mix everything so the chicken is well coated.
- Cover and refrigerate for about 1 hour, so the flavours soak in.
- In another bowl, combine 1 1/2 cups Self-Rising flour, 1 tbsp Maizena and 1/2 tsp salt.
- Remove the chicken from the fridge and coat each piece thoroughly in the flour mixture.
- Press the flour in lightly so it sticks well.
- Place the coated chicken on a tray and return it to the fridge for another hour if you have time.
- This helps the coating stay on while cooking.
- Preheat your oven to 350⁰F (180⁰C).
- Heat a large frying pan with enough oil to cover the base over medium to high heat.
- Fry the chicken pieces in batches for about 3 minutes per side until lightly golden. Don’t crowd the pan, or the coating won’t crisp properly.
- Transfer the browned chicken to a baking tray.
- Bake in the preheated oven for 45 to 60 minutes until the chicken is fully cooked and the juices run clear.
- Let the chicken rest for a few minutes before serving so the coating stays crisp.
Veggie Stir Fry
- Heat a large non-stick pan over high heat.
- Add 5 to 6 cups of mixed vegetables and pour in 1/4 to 1/2 cup olive oil.
- Stir well so the vegetables are lightly coated.
- Sprinkle in 1 tbsp Robertson’s rustic garlic and herb spice and 1 tbsp Robertson’s spice for roast potatoes.
- Cook on high heat, stirring continuously for about 5 minutes until the vegetables are tender and any liquid has evaporated. You want them hot and slightly caramelized, not soggy.
- Taste and adjust seasoning if needed.
Serve
- Pile the sizzling stir-fried vegetables onto a serving platter and top with the crispy crumbed chicken.
- It works beautifully as a hearty main dish, but the veggies also make a great side for almost anything.
Tip: This same coating used for the chicken works wonderfully for crumbed pork chops as well.
Notes
Created, prepared, tried, and tested by Irene
This meal brings together golden seasoned chicken and sizzling vegetables cooked fast in one pan. It is the kind of hearty dinner that fills the table with colour and comforting aromas.
Crumbed Chicken with Veggie Stir Fry delivers a satisfying balance of crunchy seasoned chicken and vibrant vegetables cooked quickly in a hot pan. The combination of bold spices, crisp texture, and colourful vegetables makes it a hearty dinner that feels generous and inviting, encouraging anyone at the table to reach for another piece.
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