Monday, 19 April 2010

Crunchy Fried Chicken 
with Waldorf Style Salad


8 chicken portion, thighs and drumsticks, skinned
3 slices seeded brown bread, made into crumbs
2 tbsp plain flour, seasoned
1 egg, lightly beaten
Salt and pepper
1 handful cornflakes, crushed
Sunflower oil to shallow fry

Heat about 1/2" of oil in a heavy frying pan, over a medium heat.

Mix together the breadcrumbs and crushed cornflakes, season with salt and pepper.

Dip the chicken first in the flour then in the beaten egg and finally into the breadcrumbs.

Fry the chicken over a medium heat for about 15 minutes, turning it over every 2 minutes, until it is golden brown and cooked through.

Drain on kitchen paper and serve immediately with the salad

Tip:  For spicy chicken add 1tbsp curry powder to the seasoned flour.

For the salad

50g walnuts, chopped
1 pear, cored and chopped
1 apple, cored and chopped
3 sticks celery, chopped
Baby gem lettuce leaves

1 tsp wholegrain mustard
1 tbsp soured cream
4 tbsp ready made mayonnaise
Salt and pepper

Mix together the mustard, soured cream and mayonnaise.  Add the apple, walnuts, celery and pear, fold through the lettuce and season to taste.

No comments:

Post a Comment

Seafood Paella

Paella is the taste of Summer for me.  As soon as the sun is out so is the paella pan. I cooked this one on the hob, using two burners but i...