500 g chicken, cut into strips
For coating
250 g all-purpose flour
150 g semolina, fine
3 tablespoon(s) sesame seeds
1 tablespoon(s) thyme, dry
2 teaspoon(s) garlic, powder
2 teaspoon(s) paprika, sweet
1 teaspoon(s) salt
100 g mozzarella, grated
For marinade
500 g buttermilk
2 eggs
2 teaspoon(s) baking powder
To serve
750 g French fries


1.Season the chicken strips with salt and pepper. Set aside.
2.In a large bowl, add the chicken strips, and buttermilk. Refrigerate for a few hours, or overnight.
3.Prepare the coating in a large bowl. Combine the ingredients and mix well. Set aside.
4.Preheat the oven to 200* (390*F) Fan.
5.Remove the chicken from the refrigerator and transfer to a wire rack to drain. Reserve the marinade in a bowl. Add 2 eggs and 2 teaspoons baking powder. Mix well.
6.When the chicken fillets have drained a bit, lightly coat them in the flour mixture. Tap to remove excess flour. Dip them back in the marinade, and then back into the flour mixture
7.Place onto a baking pan that has been lined with parchment paper. Bake for 20 minutes.
8.Serve with fries and ketchup.

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