Crusty and Not Fried Chicken

by Tenina Holder

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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Need

  • 3-4 taco shells
  • Paprika
  • 1 tbsp cornflour
  • 2 tsp cajun spice mix
  • 2 eggs white, beaten
  • 1 tbsp fresh lime juice
  • 1 lime, zest
  • 1 tbsp honey
  • 4 skinless chicken breast fillets (tenderloin removed)
  • Handful coriander leaves

Do

1  

Preheat oven to 200℃.

2  

Place broken taco shells on baking tray. Bake for 10 minutes or until crisp.

3  

Place shells in food processor with with paprika and pulse until it is a coarse meal.

4  

Place cornflour and Cajun spice into plastic bag.

5  

Set aside. Place egg whites, lime juice and zest, honey in shallow dish. Mix.

6  

Flatten chicken breasts with a mallet.

7  

Put each breast into bag with cornflour. Shake to coat.

8  

Dip into eggwhites. Press into taco shell crumb.

9  

Place chicken on a plastic lined plate and refrigerate for at least 10 minutes.

10  

Spray each coated piece of chicken with olive oil and cook under a hot grill until well browned and cooked through.

11  

Serve with lime wedges on the side and fresh coriander leaves torn over the top.

More

1 quantity Green Rice

1 quantity Fresh Carribean Tomato Salsa

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