Easier than heating up some oil in a deep fryer, and certainly as delicious as fried chicken...and guiltless! I prefer these done with thigh meat, but they do take a bit longer to cook. Beat them into submission....enjoy.
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- 3-4 taco shells
- 1 Tablespoon cornflour
- 2 Teaspoon cajun spice mix
- 2 eggs white, beaten
- 1 Tablespoon fresh lime juice
- 1 lime, zest
- 1 Tablespoon honey
- 4 skinless chicken breast fillets (tenderloin removed)
- Handful coriander leaves
Preheat oven to 200℃.
Place broken taco shells on baking tray. Bake for 10 minutes or until crisp.
Place shells in food processor with with paprika and pulse until it is a coarse meal.
Place cornflour and Cajun spice into plastic bag.
Set aside. Place egg whites, lime juice and zest, honey in shallow dish. Mix.
Flatten chicken breasts with a mallet.
Put each breast into bag with cornflour. Shake to coat.
Dip into eggwhites. Press into taco shell crumb.
Place chicken on a plastic lined plate and refrigerate for at least 10 minutes.
Spray each coated piece of chicken with olive oil and cook under a hot grill until well browned and cooked through.
Serve with lime wedges on the side and fresh coriander leaves torn over the top.
1 quantity Green Rice
1 quantity Fresh Carribean Tomato Salsa