The Joy of Chicken
We have just prepared a delicious dinner featuring a most versatile ingredient – the humble chook!
Katja has a recipe folder of favorites – today we dug out her ‘Cornflake Chicken’ recipe. We decided it was better than Colonel Sander’s recipe and worthy of its own franchise. We then added a few more chicken favorites to the menu…
Cornflake Chicken Katja’s way..
Cut skinless chicken breast or thigh into strips. Prepare your coatings – first flour, then egg, then crushed corn flakes. Katja makes a few additions to the basic recipe. Add crushed garlic and soy sauce to the egg mix and some breadcrumbs and chili flakes to the corn flakes.
Deep fry on 170 C until just cooked through. Alternatively, seal chicken by shallow frying in a fry pan before finishing in the oven.
Zesty Chicken
Finely chop the skin of a preserved lemon (prepare your own or grab a jar from the deli section). Place a teaspoon of this mixture under the skin of a chicken breast. Seal the chicken to colour the skin. Top each breast with a generous heap of dukkah mix before roasting in a moderate oven.
Chicken with Honey Macadamia Nut Crumble, Orange Chili Cream Sauce
(Taken from a previous Schonegg menu)
Sauce
Reduce 500 ml fresh orange juice by 1/2. Add 250 ml cream, 250 ml chicken stock and 1 tbsp chili flakes and reduce until a creamy consistency. Correct the seasoning.
Crumble
Roughly chop macadamia nuts and roast until golden. Add a little honey, salt and pepper and return to the oven for 1 minute. Toss well and turn out to cool on baking paper. Once cool and crunchy you can chop more finely or leave ‘chunky’.
Seal chicken breast (skin on) and roast until just cooked (we hate dry chicken!). Serve with a generous portion of sauce, topped with nut crumble.
