There’s something delicious about a crispy coat on a moist, nicely marinaded chicken pieces. The good news is that it doesn’t have to be of the deep fried variety that most think of when they think of crispy chicken. I made this chicken to go in wraps with crispy cos lettuce, red onion, tomato and avocado . I think I have to say that it was officially the best wraps I’ve ever had. Would also be perfect for kids to enjoy as a healthier version of chicken nuggets. Maybe without the chilli. Here’s how:
Ingredients:
Marinade:
1 cup of buttermilk
1 teaspoon chilli powder
Juice of one lemon
2 tablespoons chopped rosemary
freshly ground pepper
4 cloves garlic, peeled and finely chopped
Chicken
500g chicken breast, cut into pieces
For the crumb:
1 cup polenta
1/2 cup wholemeal breadcrumbs
salt and pepper
chilli flakes
For cooking:
2 tablespoons oil
One lemon
Method:
Mix all marinade ingredients together in a bowl. Mix through the chicken and leave to marinade for at least one hour.
On a large plate, mix together the bread crumbs, polenta, chilli flakes and salt and pepper. Place the chopped chicken into the crumb mixture and roll around to coat.
Heat 2 tablespoons of oil in a non stick fry pan. Add the chicken pieces, and squeeze over juice from one small lemon. Cook until the crumb is golden brown.
Megan
Recipe printed and I’m making it tonight 🙂