A recipe by Hugo Saint-Jacques.
Difficulty level : Easy (Apprentice)
Total return : 4 servings
Preparation time : (15 minutes)
cooking time : (12 minutes)
Marinade time: (60 minutes)
INGREDIENTS
Chicken
- 4 Quebec chicken breast fillets
- 1 C. tbsp (15 ml) ground coriander
- 1⁄2 tsp. Tablespoon (7.5 ml) of ground paprika
- 1 C. tbsp (15 ml) smoked paprika powder
- 1⁄2 tsp. teaspoon (2.5 ml) of nutmeg
- 1 C. tablespoon (15 ml) ground cumin
- 2 TBSP. tablespoon (30 ml) of ground ginger
- 1⁄2 tsp. tsp (2.5 ml) ground black pepper
- 1 C. teaspoon (5 ml) dried oregano
- 1 C. teaspoon (5 ml) cayenne pepper
Bread
- 1 cup (250 ml) all-purpose flour
- 3 beaten eggs
- 1 cup (250 ml) panko breadcrumbs
- 1 cup (250 ml) fine breadcrumbs
mayonnaise
- 1 cup (250 ml) store-bought mayonnaise
- 3 TBSP. Tablespoon (45 ml) of store-bought piri piri sauce
- 1 lemon (rind only)
Trim
- Green salad to taste
- Herb vinaigrette
PREPARATION
Step 1 : Cut chicken breasts into strips (4 to 6 per breast) and place in a bowl over ice.
2nd step : In another bowl, mix all the spices. Season with salt and season the fillets generously to coat them well. Let marinate in the fridge for 60 minutes. Save some spice to flavor your flour later.
step 3 : Preheat the hot air fryer to 190 °C. Next, combine the flour in a medium bowl with a teaspoon of the remaining spices, the eggs in another bowl and the two breadcrumbs in a third bowl.
Step 4 : Then bread the chicken fillets English style by breading the seasoned fillets first in the flour, then in the eggs and then in the mixture of the two breadcrumbs. Place in the air fryer and spray with a little oil. Cook 10 to 13 minutes or until chicken is cooked through.
Step 5 : In the meantime, whisk the piri-piri sauce with the lemon zest and mayonnaise. Season with salt and pepper and serve as a side dish with the crispy chicken fillets. Garnish the plate with your favorite green salad and enjoy.
Step 6 : Enjoy your food !