1 May, 2017
Crispy Mexican Chicken
Crispy Mexican Chicken
Serves: 4 or 10 bariatric portions
Ingredients:
- 600g chicken breast, sliced into strips
- 1 egg, lightly beaten
- 1 tablespoon milk
- 1/2 cup cornflake crumbs
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 4 teaspoons rice bran oil
Method:
- Whisk together the egg and milk until well combined in a large mixing bowl
- Place the cornflake crumbs and all spices in a large zip lock bag, seal and shake until well combined
- Place the chicken strips in the egg wash and mix until well coated
- Transfer the chicken strips to the zip lock bag and re-seal shaking until all the chicken pieces are evenly well coated, then set aside
- Heat 2 teaspoons of the oil in a large heavy based frying pan over a medium heat
- Place half of the chicken in the frying pan ensuring there are gaps between the chicken so it cooks evenly
- Cook both sides for 3-5 minutes, depending on the thickness of the chicken strips, until cooked through
- Remove the chicken and place on kitchen paper to remove any excess oil
- Heat the remaining oil and repeat the cooking process with the remaining chicken .
Nutritional Value per bariatric portion:
- Calories: 162
- Total fat: 3.8g
- Total carbohydrates: 18.6g
- Protein: 15.8g
Recipe Notes:
- Best served fresh however store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly prepared but not cooked, to be cooked and consumed within 6 months
- Picture shown has the crispy Mexican chicken served on a tortilla with salad and perinaise dressing
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.