Almond And Paprika Coated Chicken Fillets With Romesco Mayonnaise And Red Coleslaw.

Everybody loves crispy chicken, these tasty morsels are delicious with red coleslaw and Aioli wrapped in crisp lettuce leaves, love it! Don’t forget the chilled beers.

35 minutes
30 minutes
5 minutes
4 Servings

Print Recipe
400g x Chicken inner fillets
200g x Buttermilk
120g x Chopped flaked almonds
100gx Panko breadcrumbs
1 x Teaspoon garlic granules
1 x Teaspoon sweet paprika
1/2 Teaspoon oregano
Salt & Ground black pepper
Red Coleslaw
1/4Red cabbage (fine julienne)
2 x Carrots (fine julienne)
1 x Small red chilli (fine diced)
1 x Pointed red pepper (fine julienne)
1 x Red onion (finely sliced)
20g x Corriander (finely chopped)
Pinch chilli flakes
Salt & freshly ground black pepper to taste
200ml x Thick mayonnaise.
Place all ingredients in a bowl and mix well.
1. To begin preparing the chicken fillets, place them in a bowl and pour in the buttermilk. Mix the chicken and buttermilk together until well combined, ensuring all the fillets are coated. For optimal flavor, allow the chicken to marinate in the buttermilk for at least 2 hours, or if possible, overnight. This marinating time helps to tenderize the chicken and infuse it with the tangy and creamy notes of the buttermilk.
2. Next, in a food processor, combine the panko breadcrumbs, almonds, garlic granules, paprika, and oregano. Blitz the mixture until it forms a coarse crumb texture. The combination of ingredients adds a crunchy coating and a flavorful punch to the chicken.
3. Now, individually pass each chicken fillet through the crumb mixture, ensuring that they are evenly and thoroughly coated. This step ensures that each piece of chicken is enveloped in the delicious breadcrumb mixture, guaranteeing a crispy and satisfying exterior.
4. Preheat your deep-fat fryer to 160°C (320°F). Working in small batches, carefully place the coated chicken fillets into the hot oil. Fry them until they turn a beautiful golden brown color and become crisp. Cooking the fillets in small batches helps to maintain the temperature of the oil, resulting in evenly cooked and crispy chicken.
5. Once cooked, remove the fillets from the oil and place them on kitchen paper to drain excess oil. This step ensures that the chicken remains crispy and avoids any greasiness.
6. To enjoy these delightful chicken fillets at their best, savor them while they are still hot. The contrast between the crispy coating and tender chicken inside is truly irresistible. So gather around and relish the flavorful and satisfying treat you've prepared.

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Recipe Cuisine: American

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