Name: Corn chip-crumbed chicken bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 6 large carrots, halved lengthways; 8 clove garlic, unpeeled, bruised; 2 long green chillies, sliced; 1 tablespoon olive oil; 1 tablespoon honey; 4 large chicken thigh fillets, roughly chopped; 2 tablespoon plain flour, seasoned; 330 gram packet plain corn chips, finely crushed; 2 eggs, lightly beaten; vegetable oil for shallow- frying; 100 gram baby spinach leaves; 100 gram feta; mustard to serve

Corn chip-crumbed chicken bites

Add some extra crunch to your chicken with these inventive Corn-chip crumbed chicken bites. This recipe is completed with a honey roasted carrot salad and a hearty dollop of mustard

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

6 large carrots, halved lengthways

8 clove garlic, unpeeled, bruised

2 long green chillies, sliced

1 tablespoon olive oil

1 tablespoon honey

4 large chicken thigh fillets, roughly chopped

2 tablespoon plain flour, seasoned

330 gram packet plain corn chips, finely crushed

2 eggs, lightly beaten

vegetable oil for shallow- frying

100 gram baby spinach leaves

100 gram feta

mustard to serve

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2.Toss carrots, garlic, chilli and olive oil on tray. Season, then drizzle honey over. Bake for 25-30 minutes until carrots are tender.

3.In a large snap-lock bag, combine chicken and flour, then seal, shaking to coat. Place crushed chips and egg in separate bowls. Dip chicken in egg, then coat with crushed corn chips. Place on a plate.

4.In a large, deep saucepan, heat oil on medium until a few crumbs sizzle when added. Fry chicken in batches for 4-5 minutes each until cooked through. Drain on a paper towel. Set aside and keep warm.

5.In a bowl, toss spinach and hot carrots together. Sprinkle crumbled feta over. Serve chicken with salad and accompany with mustard.

Jennene Plummer