Who doesn’t love crispy chicken?! These chicken strips are dressed with loads of flavour, using the fajita spice blend, which balances flavours of sweet and spicy with citrus. Cornflakes are a yummy low FODMAP cereal, and are used to crumb these flavour packed chicken strips, giving them a nice crunchy outer layer. If you’re wanting to impress your guests, you could coat the chicken in a larger quantity and refrigerate until ready for cooking. The spicy tangy dip could also be added to a coleslaw, which would pair nicely with this recipe, along with a serve of rice.
Crispy Cornflake Chicken
Prep time: 5 minutes
Cook time: 20-25 minutes
Serves: 2
Ingredients:
- 2 chicken breast – cut into 5 strips
- 2 heaped tbsp Coconut yoghurt (approx. 60g)
- 10g PANTORI Fajita Spice blend
- 75g Cornflakes – Crush to a crumb but not quite a powder
Method:
- 1. Pre-heat your oven to 200°C/ 392°F, line a baking tray with foil or baking paper to sit underneath a wire rack.
- 2. In a bowl mix together the coconut yoghurt and 1tsp of the fajita spice blend, add in the chicken strips and coat well.
- 3. Tip your crushed cornflakes onto a plate and mix the remainder of the spice blend in and coat the chicken evenly, pop them on the wire rack in the oven and bake for 18 minutes until they are nice and crispy, and the chicken is cooked through.
- 4. For a dip we like to add a sprinkling of the Fajita spice blend into mayonnaise and a squeeze of lime for a spicy, tangy dip.
Recipe acknowledgement: Pantori
