Ingredients:

• 500g Chicken Tenders or Sliced Breast

  Wet Coating:

• 200g All-Purpose Flour

• 1/2tsp Garlic Granules

• 1/2tsp Celery Salt

• 1/4tsp Smoked Paprika

• 1/4tsp White Pepper

• 1/4tsp Cayenne Pepper

• 1/2tsp Dry Oregano

• 1/2tsp Salt

• 250ml Ice-Cold sparkling water

• 1 Fresh Egg 

  Dry Coating:

• 100g All-Purpose Flour

• 1tsp Salt

• 200g Puffed Rice (unsweetened)

Method:

1. ICut the chicken into strips or if using tenders leave them as whole.

2. Mix all the wet ingredients into a bowl until you get a pancake batter consistency.

3. Mix the dry ones into another bowl. 

4. Pass the chicken from the dry mixture, then into the wet mixture, removing the access.

5. Coat the chicken well with the puffed rice and place it on a baking sheet.

6. Bake in a preheated 200°c oven until nice and crispy. This should take about 25 minutes making sure that the chicken is well cooked and the coating is nicely browned.

Related Posts

Follow our Social Platforms