Ingredients
Method
1.Slice chicken breasts lengthwise on an angle, then cut into thin strips and marinate in the lemon juice and seasoning for at least 15 minutes.
2.Set out 3 bowls: 1 for the flour, 1 for the beaten egg. In the third bowl, mix together the cornmeal, panko, rosemary, lemon zest, garlic powder and celery salt. Dip the chicken into the flour then the egg and lastly toss in the cornmeal mix.
3.Pour oil into a medium saucepan to a depth of about 5cm and heat on medium heat. Fry chicken strips, 3-4 at a time, for 2-3 minutes until golden and cooked through. Drain on paper towels.
4.Reserve a couple of jalapeno slices, then roughly chop the rest and stir into the aioli; season with a squeeze of lemon or lime juice and garnish with reserved slices. Serve the crispy chicken strips on skewers with the jalapeno aioli and a classic shandy.
