Crusted Chicken

Complimented with our delicious Dukkah Spices.

 

Ingredients


 

Directions


1Preheat the oven to 200C.


2Peel and cut the sweet potatoes into wedges. Coat them in olive oil and season with salt & pepper. Put them into the oven and flip them occasionally. Cook until the edges are crisp & brown.


3Tenderise the chicken with a meat mallet (if you have one) and cut into even strips.


4Beat the egg in a shallow dish and pour some Dukkah onto a bread board. (Add more as you go to avoid wasting any.) Dip the chicken strips into the egg and then coat with Dukkah. Allow to stand for a few minutes to set.


5Pour some olive oil into a frying pan and heat it slowly to a medium heat. Put the coated chicken into the frying pan and fry slowly so that the chicken has time to cook through without burning the crust.

Tip: Use Lavender & Lime Poppy Seed Dressing as a dipping sauce.

 

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