Baked Cornflake Chicken

Fri, 15 September 2017

Baked Cornflake Chicken with salad & lemon pepper mayo in a wholemeal pitta pocket – Niamh Kavanagh

INGREDIENTS (serves 4-6)

Crunchy Chicken

4 breasts of chicken (cut into 8-10 pieces)

200ml Buttermilk

4 dashes of Tabasco

120g Cornflakes

1 tsp paprika

1 tsp dried thyme

1 ½ tsp dried onion flake

Salad & Pitta

4-6 Pitta pockets

Half a head of romaine lettuce shredded

12-14 Cherry tomatoes diced

¼ cucumber, peeled and diced

Lemon Mayo

3 tbsp of Mayonnaise

Juice of ½ lemon

½ tsp of crushed black pepper (or grind in as much or as little black pepper to your taste)

METHOD

Preheat oven at 180 degrees (fan). Line a baking tray and spray with oil.

Put the buttermilk into a shallow dish and add the tobacco sauce. Add the chicken and make sure each piece is coated.

Tip the cornflakes into a large food bag, add the paprika, onion flakes and thyme, then seal and bash with a rolling pin until crushed.

Open the bag and insert one piece of chicken at a time and shake it until coated, and place onto the baking tray.

When all the chicken is on the tray season with salt and pepper, and bake for 15-20 minutes, until chicken is cooked.

While the chicken is baking, prepare the salad.

Mix the Mayo, lemon juice and blackpepper to make the dressing. If you prefer a more liquid sauce you can add some milk, however you need to make sure you use it, in a couple of days.

Take the chicken out and toast the pitta for one minute. Open the pocket and slather some sauce in the pocket, add salad mix and chicken, and serve.