Crispy chicken with home-made coleslaw
From kerrymarie 16 years ago
- 15 minutes to make
- Serves 2
290 calories per serving. Not only is this recipe super-quick to make, but by altering the cut of chicken or the coleslaw ingredients, you can tailor it to what you fancy. So if you're addicted to deep-fried chicken, it'll feel like you're choosing from a takeaway menu. Read more It's best to have a mandoline to slice the vegetables. Apart from being one of the most wonderful words in the English language, a mandoline is key when 'thinly' slicing anything. It's a super-cheap piece of equipment and has transformed my relationship with raw vegetables - you'll never look back. See less
Ingredients
- 1 large free-range chicken breast shopping list
- 1 free-range egg white shopping list
- 40g fine polenta meal shopping list
- 15g freshly and finely grated parmesan shopping list
- A good pinch of cayenne pepper shopping list
- 1/2 tablespoon olive oil shopping list
- 1/2 lemon, cut into wedges shopping list
- salt and freshly ground black pepper shopping list
- For the home-made coleslaw shopping list
- 4 small radishes, top and tailed shopping list
- 1/2 small red onion shopping list
- 1/2 small bulb of fennel, top and tailed shopping list
- 50g red cabbage shopping list
- 35g celeriac, peeled shopping list
- 75g Greek yoghurt shopping list
- 1 teaspoon sherry vinegar shopping list
- salt and freshly ground black pepper shopping list
How to make it
- Cut the chicken breast into super-thin strips of roughly the same size. Lightly whisk the egg white in a medium-sized bowl.
- In another bowl, combine the polenta, parmesan and cayenne pepper.
- Dip each chicken strip, first in the egg white and then in the polenta mixture until well covered. Set aside on a large plate.
- When all the chicken strips are coated, heat the oil in a non-stick frying pan.
- Cook the chicken for seven minutes on each side, over a medium high heat, until it is cooked through and the outside is crispy and golden. Season to taste.
- While the chicken is cooking, use a mandolin (I like using the 'julienne' setting for the celeriac) to thinly slice all the vegetables into a big bowl.
- If you don't have a mandolin, you can cut it by hand with a sharp knife but it will take around 10 minutes.
- Once all the vegetables are cut into thin slices, pour in the yoghurt and the vinegar and toss thoroughly.
- Season well and serve with the crispy chicken, a sprinkling of cayenne and some lemon or lime wedges for those who fancy a bit of an edge.
People Who Like This Dish 2
- mitziblublu Warlingham, GB
- kerrymarie Somerset, GB
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