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Key things to know
This recipe uses DJays beef jerky as a crust coating for chicken breasts or thighs, a lower-carb alternative to breadcrumbs that adds protein, crunch and flavour in one step. The jerky is blitzed into crumbs, pressed onto oil-coated chicken and cooked in a pan, oven or air fryer. Any DJays jerky flavour works, and the Jerky Sampler (three 100g packs) lets you test a few varieties before choosing a favourite for your crust.
You’ve been warned. This jerky crusted chicken is totally addictive and a single bite will have you hooked for life.
Whilst the recipe is simple, quick and easy, the chicken’s unique jerky coating adds a deliciously crunchy crust and elevates this classic schnitzel into a sensationally savoury dish that packs an extra protein punch.
Before the big reveal of how to make jerky-crusted chicken, let’s take a look at a bit of the back story of this meaty treat to see why it’s such a tasty and useful ingredient in so many recipes.
You’ve probably never really thought about using jerky as a crumb coating for chicken, but if you love the bold flavour and crunchy texture of jerky and want to boost your protein intake, why not try this tasty twist on an old favourite?
Jerky is a lower carb, protein-rich snack, so using it as a coating is a great way to boost your intake of this essential nutrient. And when you choose DJays Gourmet’s famous beef jerky, you can trust that you’re getting the best there is (ie 100% premium Aussie beef and all natural ingredients with no preservatives) – so you can eat good and do good!
The amino acids in protein are essential for healthy and well-functioning bodies and we should all be eating protein every day. It’s a macronutrient and is essential for bone, muscle, tissue, digestive and metabolic health as well as for many other bodily processes like energy production and cell repair.
Pairing jerky with your favourite protein like chicken, fish or pork is a smart way to up your intake of this important nutrient.
Read on to learn how to make jerky crusted chicken (trust us, it’s really good) and if you want more culinary inspiration using this protein powerhouse, check out this article on 10 surprising ways to cook with jerky.
This is a basic recipe, but you can ring the changes with different jerky flavours or by adding different herbs and spices to the crumb mix.
(Serves 4)
4 boneless, skinless chicken breasts or thighs
125g sliced or chopped beef jerky (choose your favourite flavour such as chilli jerky, smoky jerky, traditional and mango chilli jerky)
2 tbs mixed herbs (dried or fresh) such as rosemary, oregano, thyme, parsley
2 tbs olive oil
Salt and pepper to taste
Pan-fry Heat the olive oil in a large non-stick skillet or frying pan over medium heat. Gently place the jerky crumbed chicken into the pan and cook for around 5/6 minutes each side until golden and cooked through.
Oven bake Pre-heat oven to 2000C (fan-forced). Place the crumbed chicken onto a baking tray lined with baking paper and bake until the chicken is cooked through and the jerky crumb is crisp and golden.
The cooking times will vary depending on the oven and the thickness of the schnitzels, but they should generally take around 25 minutes.
A meat thermometer is a good way to check for ‘doneness’ ie when the internal temperature reaches 75°C. You can also cook these in an airfryer.
Serve with a garden salad, slaw or some steamed veggies – and if you’d like some carbs on the side, you can always opt for mash, oven baked fries or roasted or boiled new potatoes.
Enjoy!
You can use any flavour that takes your fancy – from traditional to spicy – it’s just a matter of taste. If you haven’t yet found your favourite jerky flavour, we suggest you try out our jerky sampler which comprises 3 x 100gm Jerky packets and you can choose from four great flavours: traditional, smoky, chilli and extra hot. You also might find it helpful to read this article on top jerky flavours and how to find the right one for you.
If you’re keen to try this recipe – and let’s face it, how can you resist the idea of yummy protein-powered jerky crusted chicken – it’s good to know that you can get your hands on some of Australia’s best beef jerky in a flash.
Simply order our beef jerky online and have it delivered to your door, or if you’re on the road or doing some shopping in town, you can find a range of DJays Gourmet’s dried meat snacks at select service stations, major supermarkets and independent grocers and at leading liquor outlets around the country.
You’ll find more detail on where to buy DJays Gourmet products here.
Yes. Blitzed jerky makes an effective low-carb coating for chicken, pork or fish. It adds protein, flavour and a crunchy texture that holds well during pan-frying, oven baking or air frying. Because jerky is already seasoned, you may need less added salt in the recipe. DJays beef jerky is a good choice since it’s made from 100% beef with natural ingredients and no artificial additives.
Flatten four chicken breasts or thighs to an even thickness. Pat dry, brush or drizzle with olive oil, then press into a mixture of blitzed beef jerky, mixed herbs, salt and pepper. Cook in a pan for 5–6 minutes per side over medium heat until golden, in an oven at 200°C (fan-forced) for around 25 minutes, or in an air fryer. Use a meat thermometer to confirm an internal temperature of 75°C.
Any DJays Gourmet flavour works. Traditional and smokey produce a more savoury, straightforward crust; chilli or extra hot add heat; mango chilli gives a sweeter flavour that pairs well with slaw or a light salad. The Jerky Sampler is a practical way to try a few varieties and find your preferred crust flavour before committing to a larger pack.
Yes. Chicken breast is already a high-protein ingredient, and using jerky as the coating adds further protein without the carbohydrates of traditional breadcrumbs. The exact protein content will vary depending on the size of the chicken pieces and the amount of jerky used, but it’s a meaningfully higher-protein meal than a standard crumbed schnitzel.
It works well with a garden salad, coleslaw, steamed vegetables, mash, oven-baked fries or roasted potatoes. The bold flavour of the jerky crust pairs particularly well with lighter sides, and a simple green salad or slaw balances the richness of the coating.
Arron Zamel has been General Manager of DJays Gourmet since 2015 and under his expert leadership, the company has cemented its reputation as Australia’s leading supplier of packaged jerky and biltong.
His strong family connection to South Africa, his marketing and management degree from Monash University, his technical expertise plus his experience as a successful entrepreneur and import/export business owner made him the ideal candidate for the challenging position.
Additionally, Arron’s innovative approach to management, his proven brand-building credentials, his strong customer focus and youthful energy have ensured that DJays Gourmet’s high-quality biltong and jerky have become Australia's dried meat treats of choice.
He understands traditional South African flavours and the precision techniques required to create truly authentic biltong, jerky and droewors (dried sausage). Part of his job is overseeing operations at DJays' purpose-built facility in Perth, WA where tons of Australian beef goes into making premium dried meat products each month for distribution to retail and wholesale customers across Australia.
For more insights into Arron’s world, visit the DJays Gourmet website, check out their Facebook page or follow them on Instagram @djaysgourmet.