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I have a thing for deep fried food – I can never get enough of it and shamefully eat at least 2 portions of french fries a week. The problem with this is that I have been forbidden to ever buy a deep fat fryer (woe) and also like to wear miniskirts so should really eat salad rather than stuff fried in beef dripping. This means compromise and gastronomic mind tricks when I’m cooking; I try to use a flavourful olive oil when I’m shallow frying to get that maximum taste and distract myself with a creamy creme fraiche or greek yoghurt to add a taste of creaminess.
Enter my favourite chicken fajitas recipe!
Though the Cornflake crust on the chicken in this dish may sound bizarre, trust me when I say you’ve never tasted anything like it. In a good way. It banishes (almost) all thoughts of deep frying.
This recipe first originated from my gorgeous ex-neighbour Naomi Shimada who fronts up the cookery show Bitchin’ in the Kitchen (you’ve never seen anything like it, trust me when I say it kicks Jamie Oliver’s whiny little arse). Scroll down to see a video of her cooking her cornflake chicken.
- 2 chicken breasts
- 1 egg
- 50g plain flour
- Bowl of cornflakes
- Salt & pepper
- 1 Avocado
- 1 Garlic clove
- Juice of half a lime
- Salt & pepper
- 100g cherry tomatoes
- 1 red pepper
- Creme Fraiche (I use the low fat one)
- Tortilla wraps
- Start by cutting the red pepper in half and de-seeding. Chop it into large pieces and roast at 180 degrees with a generous slug of olive oil and some salt and pepper for 10 minutes. Add the cherry tomatoes and roast for an extra 25 minutes, or until the skins are starting to split.
- Meanwhile mash the avocado with a fork and add a finely chopped garlic clove, lime juice and seasoning. Put to one side with the stone left in the dish to stop the avocado browning.
- Place the chicken breasts between two sheets of clingfilm on a chopping board and bash with a rolling pin until half the thickness. Remove the breasts and slice diagonally, about 2cm wide each.
- Set out on three separate bowls the flour, egg (whisked) and cornflakes. Crush up the cornflakes (you can use the rolling pin for this) and add salt and pepper to season.
- Roll the chicken first in the flour, then dip in the egg and cover with the crushed cornflakes.
- Heat a splash of olive oil in a frying pan over a medium heat and fry the cornflake-covered chicken for around three minutes each side.
- Remove from the pan and put to one side.
- Build the fajitas: guacamole, roast veg, 3 tsp creme fraiche and crispy chicken. Roll and enjoy!
Naomi Shimada – bitchin in the kitchen