Fried Chicken Breast with Greek Yogurt and Saffron
Ingredients
Scale
- 500 g lean chicken fillet
- 500 g Krinos plain greek yogurt
- 200 g wheat flour
- 1 garlic clove diced
- ½ tbsp saffron
- 1 tbsp paprika
- 3 tbsp Krinos extra virgin olive oil
- ½ lemon juiced
- ½ tbsp ground mint
- salt and pepper to taste
Instructions
- Wash chicken fillet thoroughly and chop into bite sizes.
- Mix yogurt, garlic, paprika, salt, pepper and mint. Dissolve saffron in ¼ cup of water and add to mix. Stir well. Once mix has colour from the saffron, add chicken and mix well.
- Cover bowl and refrigerate for 1 hour. Remove chicken from fridge, cover in flour and put in pan with hot olive oil. Fry until chicken is golden brown.
Notes
Coconut Breaded Chicken Wings with Mango Chili Glaze
- Total Time: 45
- Yield: 10–12 1x
Ingredients
Scale
Slurry:
- 1 tbsp (15 ml) corn starch
- 1/4 cup (60 ml) water
Mango Chili Glaze:
- 500 g frozen mango pieces
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) granulated sugar
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) garlic chili paste
Coconut Dusted Chicken Wings:
- 2 kg Reuven Plain Steamed Chicken Wings
(Product Code 35001 or 35002), thawed - 1 cup (250 ml) all purpose flour
- 1 tbsp (15 ml) salt
- 1 tbsp (15 ml) black pepper, ground
- 2 eggs, whisked
- 1/4 cup (60 ml) milk
- 3/4 cup (190 ml) panko bread crumbs
- 1 cup (250 ml) sweetened shredded coconut
Instructions
- Slurry: In a bowl add corn starch and 1/4 cup of water, stir to a slurry like consistency and set aside.
- Mango Chili Glaze: In a medium sauce pan over medium heat add sugar and 1/4 cup of water, stir and bring to boil. Add mango, soy sauce and garlic chili puree. Remove sauce pan from heat and blend to a puree like consistency.
- Return sauce pan to heat and stir in slurry. Heat until desired consistency is reached and keep warm.
- Coconut Dusted Chicken Wings: Create a three stage breading process.
- Stage 1 — Mix AP Flour with salt and black pepper
- Stage 2 — Mix together eggs and milk
- Stage 3 — Mix Panko breadcrumbs, coconut and thyme
- Deep fry wings after the 3 stage breading process for 5 minutes at 350°F (180°C). Plate prepared Coconut Dusted Chicken Wings on a bed of Mango Chile Glaze.
Notes
Baked Tandoori Chicken Wings
- Total Time: 40
- Yield: 10–12 1x
Ingredients
Scale
Tandoori Marinade:
- 1/2 cup (125 ml) plain yogurt
- 1 lime, juice and zest
- 1 tbsp (15 ml) garam masala
- 4 cloves garlic, finely minced
- 2 tbsp (30 ml) fresh ginger, minced
- 1 tsp (5 ml) dry ginger powder
- 2 tsp (10 ml) cayenne powder
- 1 tsp (5 ml) ground nutmeg
- 2 tsp (10 ml) fenugreek, toasted
- 1 tbsp (15 ml) salt
Assembly:
- 2 kg Reuven Fully Cooked Plain Steamed Chicken Wings
(Product Code 35001 or 35002), thawed
Instructions
- Tandoori Marinade: In a large bowl combine all ingredients.
- Assembly: Add thawed Plain Steamed Chicken Wings to Tandoori marinade mixture and toss. Cover and place in the refrigerator overnight.
- Preheat Oven to 425°F (220°C). Lay chicken wings on a parchment paper lined baking sheet and bake for 18-20 minutes, turning halfway. Bake until desired colour is achieved.
Notes