Old posts recipes
A Healthy Crispy Chicken Recipe4/02/2012
Back in the day, there was a certain chicken based chain restaurant that sold many different types of deep fried chicken that I was ...
However, I was then shown a horrible documentary about how said chicken restaurant treated their chickens before they died & what they put in their delicious buckets to make people come back for more. I threw up after watching it and haven't touched another bucket again. Even though I still get cravings for it after 6 years away from it. I never tell people to go and watch that documentary, you'll feel like washing your mouth out with bleach, but I do advise that you try a different crispy chicken instead.
Like this recipe!
I spent years trying to recreate the chicken, but without their -ahem- magic toxic ingredient injected into it, I couldn't quite master it. Until I discovered polenta.
For those of you yet to stock your cupboard with a bag of polenta you are missing out. They is a lot you can do with it, including this recipe. Which is surprising filling, healthy & very tasty. I made it three times this weekend on various separate occasions, and it's gone down a treat every time.
I'm usually very protective of this recipe but what the hell, I'm going to share it because it's so darned nice & so much better for you. You can make it this way, or buy a pre-mixed seasoning mix from the supermarket. The best one to use is "chargrilled chicken" or "Cajun".
I serve mine with salad, chickpeas and some créme fraiche, but they really do just go with most things.
This recipe makes enough for two people.
For the chicken you will need:
2 large chicken breast sliced into smaller chunks.
2 tablespoons of Olive oil.
4 tablespoons dried uncooked polenta
2 heaped tablespoons of wholemeal flour
1 teaspoon salt
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon dried Garlic Granules
2 teaspoons cracked black pepper
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 eggs beaten
Tablespoon Worcester sauce
First off, mix the flour, polenta & seasonings together thoroughly & lay out on a plate.
In a bowl beat the Worcester sauce and egg together before coating the small chunks of chicken in it. Make sure it's all covered. Individually coat the chicken by rolling it on the plate until it is completely covered with a thick coating of the mix and is dry.
Once all the pieces are evenly covered, pop the plate with the chicken on into the fridge to chill for 20 minutes.
In a large frying pan, heat the oil to a high temperature. Remove the chicken from the fridge and carefully place them spaced apart in the pan, making sure you wipe them in a small puddle of oil before resting them. Turn them often, making sure the sides are all cooked evenly. It should take about 10 minutes depending on the size of your chicken chunks.
The coating will start out a pale colour but will turn a lovely golden hue as it cooks. Chop the biggest chicken chunk in half to check it's cooked all the way through before serving, if you do it right, the chicken should hold in all the moisture & be very succulent. For extra crunch, add a tablespoon of chickpea flour to the mix at the beginning.