Crispy Chicken 3 ways

FOR THE CHICKEN

Ingredients

500g chicken breast
2 cups crushed cornflakes
1/2-1 cup flour (GF works well, or tapioca flour)
1/2 tsp salt
1 tsp stock powder
2 eggs

METHOD
Slice the chicken into thin strips, then sprinkle salt over to season them. (Smaller strips will require more crumbing ingredients.)

Set up 3 bowls, ready for crumbing:
- Flour + stock powder
- Egg + stock powder
- Crushed cornflakes

Dip the chicken in each bowl, patting off excess flour and making sure the chicken strips are evenly coated. Set them on a plate.

Heat a frypan with a little oil. Panfry until golden brown and crispy, and the chicken is cooked through.

HANDY TIPS

Make a double or triple batch to freeze for those nights you need something even quicker!
We use GF flour and cornflakes - works great.

SERVED 3 WAYS

1. SUSHI
A favourite at Apple Headquarters!

For the fillings:
Sushi paper
Cooked sushi rice
Carrot, cucumber, capsicum sticks
Avocado
Egg omelette
Crispy chicken - cut into strips

2. CHICKEN SCHNITTY WITH WEDGES AND SALAD

Slice your chicken breast straight down the centre to make full sized, thin schnittys.
Potato wedges and salad - use what you have from the box!

3. RICE BOWLS
A little rice, a few crispy chicken strips and some veggies make a simple + wholesome meal:
- tomato, cucumber, carrot, capsicum, lettuce, avocado,broccoli

Top it with your favourite sauces and condiments:
- The Conscious Flow range
- Kimchi by Kehoe’s Kitchen or Wholefood Family

Grab a veggie box and make these meals!