Wednesday, 21 January 2015

Crispy Coated Chicken Strips

I did post this picture on my Facebook page earlier, but never actually posted the recipe, so here you go!

This is really an oven-baked version of fried chicken…Using the cornflakes makes the coating really crisp and three dimensional. Since you are already using the oven, why not cook some potato wedges, which make an ideal accompaniment, at the same time. Just add a simple salad, like coleslaw, for a complete meal.

For 4 servings:
700–800g skinless boneless chicken breasts or thighs
1/2 cup flour
1 tsp garlic salt
1 large egg
1 Tbsp water
1 cup cornflakes, crushed
2 slices bread, crumbed (about 1 cup)
2 tsp each paprika and cumin
1 tsp curry powder
1–2 Tbsp olive or other oil

Preheat the oven to 200°C. While the oven heats, cut the each chicken breast or thigh lengthways into two or three strips (depending on original size), then set aside.

Measure the flour and garlic salt into a large plastic bag and shake to combine.

Whisk the egg and water together in a flat shallow bowl (a dessert or soup plate works well).

Measure the cornflakes into another (medium-sized) plastic bag and crush them lightly with your hands – you don’t want them too big, but you don’t want to reduce them to dust either. Add the bread crumbs, paprika, cumin and curry powder and shake the bag until well mixed.

Working one or two strips at a time, drop the chicken into the flour mixture and toss the bag until evenly coated. Shake off excess flour and arrange the chicken pieces on a dry surface, repeat until all chicken is floured.

Again working one or two strips at a time, dip floured chicken pieces into the egg mixture, turning to coat evenly, then drop them into the bag of crumb coating, and gently shake the bag until evenly coated.

Arrange the crumbed chicken in a large non-stick, teflon or baking paper lined roasting dish or sponge roll tin and drizzle lightly with the oil. Bake for 12–15 minutes or until golden brown and the thickest piece is no longer pink in the middle when cut through.

Serve with potato wedges and coleslaw.

Photography: Lindsay Keats

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