Crispy chicken crispies with Stilton Sriracha sauce
John Whaite rustles up a perfect mid-week meal that the whole family will enjoy!
Serves 4-6
Ingredients:
600g chicken mini breast fillets (or just cut 600g chicken breasts into smaller chunks)300g buttermilkSea salt flakes and coarse black pepper150g crisped rice cerealOil, for frying220g Stilton cheese, at room temperature100g Sriracha (hot chilli sauce)
Method:
In a mixing bowl, combine the chicken pieces with 100g of the buttermilk so that each piece is very well coated. Cover with cling film and refrigerate for 1 hour – or leave it overnight if you can, as the chicken will then be incredibly tender.
Place the rice cereal in a poly bag, use the end of a rolling pin to crush the rice cereal so that some are finely ground and some are still intact
Add a generous pinch of salt and pepper to the chicken bowl, mixing well, then dredge each piece of chicken through the crisped rice until very well coated
Pour 1cm (depth) of oil into a deep-sided frying or sauté pan and heat over a medium–high heat. Once the oil is hot, add the chicken pieces and fry for a few minutes on each side until golden brown and cooked through. If they darken a little too quickly, your oil is too hot. Place the cooked pieces onto a plate lined with a couple of layers of kitchen paper to drain off the excess grease.
For the sauce, put the remaining buttermilk into a food processor with the stilton and Sriracha and blitz to a smooth dip.
Allow the chicken pieces to cool just until you can manage to eat them without burning your mouth, then serve with the sauce for dipping into. Serve with salad.
Alternative cooking option: For a slightly lighter version, try roasting the coated chicken pieces at 200°C/180°C fan/gas 6 for 25 minutes; though they’ll not be as dark or as crispy.
Variation: This recipe works well with corn-flake cereal too