Hot Crunch Chicken Food

CRUNCHY GARLIC CHICKEN

Steps:

• Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
• If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
• In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste - a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
• Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper - this will help the coating stick.
• Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the 'tail' and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
• Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

HOT AND CRUNCHY CHICKEN WITH MANGO CHUTNEY SAUCE

Steps:

• Combine all ingredients for Mango Chutney Sauce in a a mixing bowl and stir to blend. Refrigerate until ready to serve. Makes 1 1/3 cups.
• Preheat oven to 350.
• Beat eggs in a shallow bowl.
• Dip chicken breasts in egg then dredge in crushed corn flakes.
• Place butter in a skillet over medium heat. Add almonds, ginger, sambal sauce, cilantro if using, and sesame seeds. Cook until ingredients begin to sizzle. Reduce heat to low and place chicken breasts in pan on top of almond mixture and pressing down to be sure crunchy mixture adheres to chicken breasts. Cook 2 minutes. Slip a spatula under breasts and almond mixture. Remove breasts from pan, turning them over so crunch mixture is on top.
• Place breasts in baking dish and sprinkle with any crunch mixture left behind in skillet. Finish cooking in 350 oven for 10 minutes or until done (juice runs clear).
• Place chicken breast on cold sauce and then serve.
• This dinner is great with steamed rice and a salad.

CRUNCHY HOT CHICKEN SALAD

Steps:

• Combine all ingredients except potato chips and cheese, blend well.
• Spoon into a lightly greased 3 quart shallow casserole dish.
• Top with 2 cups cheese.
• Bake at 350 for 30 mins.
• Put sprinkling of crushed potato chips over surface during last 10 minutes.