Creole Fried Chicken Parmi


Aug 22, 2023

1 min read

Creole Fried Chicken Parmi:
    10 x 150 gr Chicken breast (filleted or flattened)
    1 L Anchor Blue Top Milk
    3   Eggs 
    1 kg Plain flour 
    2 tbsp Creole spice mix 
    1 kg Anchor Food Professionals IQF Mozzarella 
    2 tbsp Tomato passata sauce 
    250 gr Basil pesto 
    20 ea Streaky bacon rashers
Spice mix:
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Onion powder
1 tsp Ginger powder
1 tsp Smoked paprika
1 tsp Sweet paprika
1 tsp Ground white pepper
1 tsp Cayenne pepper
1 tsp Flake sea salt
Summer Salad:
1 kg Fennel, shaved
50 gr Fennel top, roughly chopped
60 ea Mixed citrus segments (grapefruit, blood orange, orange, tangerine or tangelo)
400 gr Mainland Special Reserve Creamy Feta
1 bunch Watercress
Creole Fried Chicken Parmi:
  1. Place filleted breast into milk and leave to soak overnight (best for 24 hours).
  2. Mix spice mix into the flour ready for dusting.
  3. Drain chicken from milk, saving a little milk. Mix the eggs into the milk and add chicken to egg and milk mix. 
  4. Place the chicken into flour mix and coat well.
  5. Deep fry at 170°C for 3–4 mins or until golden brown and crispy. 
  6. Pan fry bacon to crisp up and place 2 rashers of bacon on top of each piece of chicken.
  7. Mix passata with pesto to create your parmi sauce. Spoon passata on top of the bacon.
  8. Top each parmi with 100g of Anchor Food Professionals IQF Mozzarella and bake at 170°C in the oven for 5–6 mins until cheese has melted.
Summer Salad:
  1. Segment citrus fruit.
  2. Shave fennel, chop fennel tops and pick watercress.
  3. Per serve: In a bowl mix the watercress, 100g fennel and 1 tsp chopped tops along with the citrus segments and lightly toss with a little lemon dressing.
  4. Place on plate and top with crumbled feta.


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