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Try my recipe for Corn flakes Chicken Strips and NEVER buy the fast food stuff again

If you're South African the chances are higher that you love KFC but it isn't always easy to buy it and you don't know the ingredients in there. I love knowing exactly what my food contains and if the oil is fresh while it is being prepared. You can never be sure what happens behind the scenes in fast food restaurants.

However, I've strayed from my initial point. I love chicken and I'll eat it in whichever new method I find to make it. This was motivated by a growing need to find another way to eat chicken breast. They are often the driest part of the chicken but I wanted to change that and have an easy snack.


Here is the recipe for my Crispy Corn flakes Chicken Strips:


Ingredients


■ 2 LARGE CHICKEN BREASTS

■ 2 CUPS OF BUTTERMILK OR AMASI

■ 2 CUPS OF FLOUR

■ 1 CUP CRUSHED CORN FLAKES

■ 2 TABLESPOON OF DRIED THYME/MIXED HERB

■ 1 TABLESPOON OF GARLIC POWDER

■ 1 TABLESPOON OF SALT

■ 1 TABLESPOON OF PAPRIKA

■ 1 TABLESPOON OF DRIED CHILLI (optional)

■ 1 TABLESPOON OF BLACK PEPPER

■ HALF A TEASPOON TUMERIC

■ VEGETABLE OIL FOR FRYING


Method

Cut your chicken into strips that measure around 2cm and soak them in your buttermilk or amasi for thirty minutes or more if you can manage the wait. Overnight is also fine.

Crush your cornflakes. You can do this by hand with a heavy object or by pulsing them gently with a machine. Place them into a clean bowl.

Add the rest of the ingredient except for the chicken and buttermilk. Mix well.

Set your oil on medium high heat. You don't want the oil too hot or the the coating before the chicken.

Dip chicken into the dry mix, then back into the buttermilk before dipping it back into the dry mix, making sure you thoroughly coat it.

Add the strips to the oil. Do not overcrowd the pile of the temperature will change and your chicken won't be crunchy. Cook the strips in batches. If you are shallow frying three minutes per side.


These cook for around three minutes. Drain them on a paper towel and let them sit for a few minutes. Serve hot with a sauce of your choosing! I'm impartial to my homemade sweet chilli sauce but any sauce will do!


Will you be making my Crispy Corn flakes Chicken Strips?


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Content created and supplied by: Ndumiee (via Opera News )

CUP Corn Crispy Corn NEVER South African

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