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:
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
500g chicken breast, cut into pieces
For the crumb:
1 cup polenta
1/2 cup wholemeal breadcrumbs
salt and pepper
2 tablespoons oil
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.
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