Prep
8hr 15minCook
20minLevel
EasyRating
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
Loading...| 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 | |
| salt | |
| pepper | |
| 2 eggs | |
| 2 teaspoon(s) baking powder | |
| To serve | |
| 750 g French fries | |
| ketchup |
| 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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