Creole Fried Chicken Parmi
Recipes
1 min read
Ingredients
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 |
Method
Creole Fried Chicken Parmi:
- Place filleted breast into milk and leave to soak overnight (best for 24 hours).
- Mix spice mix into the flour ready for dusting.
- Drain chicken from milk, saving a little milk. Mix the eggs into the milk and add chicken to egg and milk mix.
- Place the chicken into flour mix and coat well.
- Deep fry at 170°C for 3–4 mins or until golden brown and crispy.
- Pan fry bacon to crisp up and place 2 rashers of bacon on top of each piece of chicken.
- Mix passata with pesto to create your parmi sauce. Spoon passata on top of the bacon.
- 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:
- Segment citrus fruit.
- Shave fennel, chop fennel tops and pick watercress.
- 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.
- Place on plate and top with crumbled feta.
