I can’t believe that I’ve only just discovered this technique. No doubt it will be familiar to many of you but this is my first try with it and I think there’ll be more to come… watch this space.
400-500g chicken breast mini fillets
4 heaped tablespoons of good quality mayonnaise
1 clove of garlic – crushed to a paste with a pinch of salt flakes
100g of cornflakes – crushed with your fists in a large ziplock bag.
Mix the garlic paste into the mayonnaise and then submerge the chicken pieces into it to coat them all.
Lift a chicken piece out of the mayonnaise and put it in the bag with the crushed cornflakes. Close the bag a shake it well to coat the chicken piece completely in the cornflakes. Remove it to a tray lined with a silicone baking sheet so it won’t stick. Repeat with all of the pieces.
Cover the tray with clingfilm and you can keep it in the fridge for several hours. (Not too sure if leaving mayonnaise covered raw chicken overnight is a great idea though.)
I shallow fried the chicken pieces in some rapeseed oil to ensure they stayed moist but I have read that it’s fine to bake them in an oven and will try that soon too. I think if I plan to bake them, I may use chicken thigh pieces as they are more resilient to drying out.
I served these in a burger but I think a chilli mayonnaise would be a great accompaniment too.