Crispy Fried Chicken with Quick Mayonnaises
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breast | 800g |
| Fresh rosemary | 2 sprigs |
| Lemon juice | 30g |
| Lemon zest | 1 lemon |
| Extra virgin olive oil | 30g |
| Fine salt | to taste |
| Black pepper | to taste |
| Smoked paprika | 2 tsp |
| Soy milk | 100g |
| Rice vinegar | 20g |
| Wasabi | 1 tsp |
| Chives | to taste |
| Tabasco® sauce | to taste |
| Dijon mustard | 1 tbsp |
| Acacia honey | 1 tsp |
| Vegetable oil (for frying) | 200g |
| All-purpose flour | 150g |
| Corn flakes | 100g |
| Eggs | 4 |
Instructions
-
Prepare the Chicken:
Begin by cutting the chicken breast into long strips, creating chicken sticks of medium length. Place the strips in a baking dish, then season with salt, black pepper, fresh rosemary, and lemon zest. Drizzle with extra virgin olive oil and mix well to coat the chicken evenly. Cover with plastic wrap and set aside to marinate for a few minutes. -
Prepare the Quick Mayonnaise:
While the chicken marinates, prepare the three types of mayonnaise. Pour soy milk into a mixing cup or blender. Add salt and rice vinegar, then emulsify the mixture using an immersion blender until it becomes smooth and homogeneous. Divide the mayonnaise into three separate bowls. To the second bowl, add Dijon mustard and acacia honey. Mix the ingredients well and set aside the three different mayonnaises for later use. -
Make the Breading:
Now, prepare the breading for the chicken. Place the cornflakes in a blender or food processor and add a sprig of fresh rosemary. Blend until the mixture resembles coarse breadcrumbs. Transfer the mixture to a shallow dish. Next, set up three bowls for the breading station: one with all-purpose flour, one with beaten eggs, and the third with the crushed cornflakes mixture. -
Coat the Chicken:
One by one, take each piece of marinated chicken and dredge it first in the flour, then dip it into the egg wash, and finally coat it thoroughly with the cornflake mixture. Repeat this process for all chicken strips and arrange them on a tray. -
Fry the Chicken:
Heat the vegetable oil in a deep pan or fryer to 170°C (338°F), using a thermometer to monitor the oil’s temperature. Once the oil is at the correct temperature, fry the chicken sticks in batches. Cook each batch for approximately 2 minutes, or until the chicken is golden brown and crispy on the outside. Remove the chicken from the oil and place it on a plate lined with paper towels to absorb excess oil. -
Serve:
Arrange the crispy fried chicken sticks on a serving platter. Serve with the prepared mayonnaise sauces on the side—each with its unique flavor profile from the mustard, wasabi, and honey, creating a delightful contrast to the crispy chicken.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 |
| Protein | 30g |
| Carbohydrates | 30g |
| Fat | 20g |
| Saturated Fat | 3g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 400mg |
This crispy fried chicken, paired with three quick and easy homemade mayonnaise sauces, delivers a perfect combination of flavors and textures that will make it a hit at any family dinner or casual get-together. The golden, crunchy chicken is seasoned perfectly, while the mayonnaise trio—enhanced with Dijon mustard, honey, and wasabi—offers a variety of exciting and tangy tastes. Whether you prefer a creamy or spicy dipping sauce, this dish caters to all palates, ensuring everyone enjoys a satisfying meal.
