Takeaways at home
SERVING SIZE:
4
INGREDIENTS:
Preparation: 15 minutes + 15 to chill
Cooking: 20 minutes
2 eggs, lightly beaten
1 tablespoon Dijon mustard
1⁄2 cup plain flour
600g chicken breast fillets, cut into 3cm pieces
5 medium potatoes, peeled, quartered lengthwise
1 litre Alfa One Rice Bran Oil, to deep-fry
1 cup packaged dried breadcrumbs
1 cup Cornflake crumbs
Sweet chilli sauce, lemon wedges & mixed green salad, to serve
SERVING SUGGESTION:
Serve nuggets with chips, sauce, lemon and salad.
INSTRUCTIONS:
Whisk egg and mustard in a shallow bowl. Combine crumbs on a plate. Place flour on a separate plate. Coat chicken in flour, shaking off excess. Dip in egg; roll in crumbs to coat evenly. Place on a plate. Cover with plastic food wrap; chill for 15 minutes.
Meanwhile, place potato, in a single layer, in a shallow microwave-safe dish. Cover with paper towels. Microwave on High (100%) for 4 minutes. Cool. Pat dry with paper towels.
Line a baking tray with paper towels. Heat oil in a heavy-based saucepan over moderate heat. Deep-fry chips, in small batches, for 4 minutes. Using a slotted spoon, transfer chips to prepared tray. Reheat oil. Add partially cooked chips, in batches; cook for 4-5 minutes or until golden. Drain on fresh paper towels. Season with salt.
Deep-fry chicken, in batches, for 2 minutes or until cooked and golden. Drain on paper towels.
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