We love fried chicken – and we are head over heels about fried chicken that is extra-crunchy. Puffed grains can give a fun and unexpected twist to an otherwise bland breading; we recomment using puffed millet, as in the recipe you’ll read below, but you’re welcome to try amaranth grain or perhaps rice.
This dish is perfect for a Sunday lunch, especially when accompanied by potatoes. Have a look at our Coolea & Sage Potatoes Au Gratin, a side dish loaded with a particularly tasty Irish cheese.
Serves: 2 | Preparation time: <10 mins | Cooking time: 10-15 mins
- Chicken breast: 220 g
- Eggs: 2
- Puffed millet: 4 tbsp
- Cornmeal flour: 4 tbsp
- Salt: to taste
- Extra virgin olive oil (EVOO) or seed oil (for deep-frying)
Beat up the eggs in a bowl together with a pinch of salt. Place the millet and the cornmeal flour together in a shallow plate and mix them thoroughly.
Cut the chiken into bite-sized pieces.
Tip: To make sure your fried chicken is well cooked through, cut pieces not thicker than 5 mm.
Dip the chicken pieces into the beaten eggs, then roll them on the millet and cornmeal mixture until thoroughly coated. Press them down in the breading to ensure an even result.
Heat up the oil in a pan and use a toothpick to verify whether the oil is hot enough to start deep-frying the chicken. If little bubbles form around the toothpick when you dip it into the oil, you’re good to go.
Deep fry no more than 2 or 3 pieces of chicken at a time and leave them to cook for 7 to 8 minutes.
Use a skimmer to remove the fried chicken from the oil and lay it down on a plate lined with kitchen paper. The paper will absorb most of the oil left on the breading.
Season to taste and serve warm.
Tip: If you want to give this recipe an extra kick, add a pinch of paprika or turmeric (or both!) to the cornmeal and millet mixture.