Cornflake Chicken

  
Stop what you’re doing and make this now. This is without doubt the dirtiest deliciousness you can make in your own kitchen. Weightwatchers does 100% not approve so get this out the way now so that you still have plenty time to get back on the wagon before the big day. Adapted from Russel Normans amazing Spuntino recipe book about his restaurant of the same name in NYC. 

Start a little early with brining (but it’s worth it) Serves 4 as a starter/lunch/snack. 

Ingredients 

Slaw:

  • 1 bulb fennel 
  • 300g of red cabbage
  • 1 courgette 
  • 1/2 red onion 

Lemon mustard dressing 

  • Dijon – 1 generous Tbsp 
  • Red wine vinegar 25ml
  • Lemon juice 25ml
  • Extra virgin olive oil 150ml 
  • Sea salt 1 tsp
  • Black pepper 

Put everything into a clean empty jar, shake and pour over slaw. 

Chicken 

  • Brine – 75g caster sugar 
  • Brine – 45g flaked sea salt 
  • Brine – 750ml cold water 

Mix these together and soak 6 chicken thighs in the mixture for 2 hours. 

  • 6 skinless and boneless chicken thighs 
  • 125g cornflakes
  • 4-5 sprigs thyme 
  • 3 medium eggs
  • Paprika 
  • Curry powder 
  • Dijon mustard 
  • Plain flour (about 100g) 
  • 500ml vegetable oil for deep frying

Method: 

  1. Do the brining as above.
  2. In a large bowl make the slaw, cut all the veg nice and thin as you would expect in slaw. Then make the dressing and set aside.
  3. Crush the cornflakes in a bowl with the end of a rolling pin or other heavy item you can use for smashing. Mix in the chopped tyme.
  4. Beat the eggs in a bowl and add a pinch of paprika and a big pinch of curry powder and the mustard. 
  5. Put the flour on a plate and add salt and pepper. 
  6. Take the chicken out of the brine and trim into strips 1.5 – 2cm thick. 
  7. Bread the chicken by coating first in flour, then egg then cornflakes. Like a little production line. 
  8. Put a pot of vegetable oil on the hob and hear it till its HOT. Test that’s it’s easy by dropping in little cornflakes – if it fizzes it’s ready. 
  9. Drop in the chicken strips maybe three at a time depending on the size of your pot. Cook for about 3 mins till nice and brown, remove and dab on kitchen paper. Keep to the side till all ready, you could put them in a low oven.
  10. Serve with slaw and yogurt with Sriracha stirred through. Literally you will never eat anything else. 

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