Ultimate Crispy Chicken Parmigiana

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary. 

Transfer the chicken to a baking tray and bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove from oven and set aside.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, peel and grate the garlic (or use a garlic press).

Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.

Once hot, add the garlic and fry for 30 secs. 

Add the chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 8-10 mins. 

Once the sauce has thickened, gently stir through half the parmesan, then remove from the heat.

Spoon a third of the tomato sauce overe the crispy chicken. Top with the remaining parmesan. 

Bake on the top shelf of the oven until the cheese is bubbling and golden, 4-5 mins.

Once cooked, add the spaghetti to the remaining tomato sauce. Add a splash of water if it's a little thick.