- 4 chicken breasts, sliced into long tenders
- 50g breadcrumbs
- Pinch of fine salt
- 1 tablesp. cumin
- 1 egg
- 100ml milk
- 100g plain flour
- 2 tablesp. vegetable oil
Mark's Breaded Chicken with Garlic and Cheese Wedges
4 people
40 min
Ingredients
- 4 large rooster potatoes, peeled and cut into wedge shapes
- 4 tablesp. polenta or dried breadcrumbs
- 1 tablesp. smoked paprika
- 1 teasp. chilli powder (optional)
- 100ml vegetable oil
- 1 head of garlic
- 400ml sunflower oil
- 1 tablesp. Dijon mustard
- 2 egg yolks
- Juice of ½ a lemon
- 50g piece of Irish Farmhouse Cheese
- Bunch chives, chopped
Chicken Goujons
- 4 chicken breasts, sliced into long tenders
- 50g breadcrumbs
- Pinch of fine salt
- 1 tablesp. cumin
- 1 egg
- 100ml milk
- 100g plain flour
- 2 tablesp. vegetable oil
Wedges and Garlic Mayo
- 4 large rooster potatoes, peeled and cut into wedge shapes
- 4 tablesp. polenta or dried breadcrumbs
- 1 tablesp. smoked paprika
- 1 teasp. chilli powder (optional)
- 100ml vegetable oil
- 1 head of garlic
- 400ml sunflower oil
- 1 tablesp. Dijon mustard
- 2 egg yolks
- Juice of ½ a lemon
- 50g piece of Irish Farmhouse Cheese
- Bunch chives, chopped
Method
Copy TextPlace the head of garlic in tinfoil, add a touch of oil and place in the oven at 180°C for 1 hour.
Mix the breadcrumbs with the salt and cumin powder, place in a shallow dish. Beat the egg with the milk in another dish. Gather the chicken tenders and roll in the flour, followed by the egg, followed by the breadcrumb. Repeat this process and set them aside.
Mix the polenta, paprika, chilli and season with some salt in a small bowl. Place the wedges in some boiling water and simmer for 2 minutes until the outer layer softens slightly, remove, drain and allow to dry for one minute under a cloth. Add the polenta mix and toss, fire onto a preheated tray with the oil and cook at 180°C for 20 to 25 minutes until crispy and golden.
Heat the vegetable oil in a frying pan over a medium heat. Add the tenders and cook on both sides until golden brown. If unsure if they are cooked, use a thermometer to check or stick a skewer in the middle to see if the juices run clear.
Remove the garlic and squeeze the roasted pulp into a blender, add the mustard, egg yolk, lemon juice and some salt, blend at a slow speed. As its blending, slowly pour in the oil until a stable mayonnaise is created.
To assemble, place the tenders on the plate along with the wedges, drizzle some mayo over the wedges. Grate some Irish Farmhouse Cheese over the mayonnaise and finish with chopped chives. Serve with a green salad.
The Quality Mark & You
Learn moreMethod
Copy TextPlace the head of garlic in tinfoil, add a touch of oil and place in the oven at 180°C for 1 hour.
Mix the breadcrumbs with the salt and cumin powder, place in a shallow dish. Beat the egg with the milk in another dish. Gather the chicken tenders and roll in the flour, followed by the egg, followed by the breadcrumb. Repeat this process and set them aside.
Mix the polenta, paprika, chilli and season with some salt in a small bowl. Place the wedges in some boiling water and simmer for 2 minutes until the outer layer softens slightly, remove, drain and allow to dry for one minute under a cloth. Add the polenta mix and toss, fire onto a preheated tray with the oil and cook at 180°C for 20 to 25 minutes until crispy and golden.
Heat the vegetable oil in a frying pan over a medium heat. Add the tenders and cook on both sides until golden brown. If unsure if they are cooked, use a thermometer to check or stick a skewer in the middle to see if the juices run clear.
Remove the garlic and squeeze the roasted pulp into a blender, add the mustard, egg yolk, lemon juice and some salt, blend at a slow speed. As its blending, slowly pour in the oil until a stable mayonnaise is created.
To assemble, place the tenders on the plate along with the wedges, drizzle some mayo over the wedges. Grate some Irish Farmhouse Cheese over the mayonnaise and finish with chopped chives. Serve with a green salad.
