Prep
20 mins

Cooking Time

Cooking
15 mins

Serves 4

Classic Crispy

Ingredients

Serves: 4

  • 2 chicken breasts, sliced into 6 goujons per breast
  • 20g cornflour
  • 100g breadcrumbs, can be panko, soft or golden
  • 200ml vegetable oil
  • 120ml mayonnaise
  • 2 tsp curry powder
  • 2 tsp mango chutney
  • 10g sultanas
  • 20g almond flakes
  • ¼ cucumber, sliced
  • 4 naan breads
  • ½ bag Florette Classic Crispy
  • Optional – Florette Beetroot for side salad

Method

  1. In a clean mixing bowl, mix together the mayonnaise, curry powder and mango chutney.
  2. Mix the cornflower with a little water to form a paste.
  3. Dip the chicken goujons in the cornflour paste and then into the breadcrumbs of choice.
  4. Heat the oil in a frying pan and gently lower the chicken goujons into the oil.
  5. Fry the chicken on the one side until the breadcrumbs are golden and crisp, turn over and repeat until the crumbs are golden and crisp and the centre of the chicken is piping hot.
  6. Remove the chicken and drain well.
  7. Lightly toast the almonds in a frying pan with a little oil.
  8. Gently heat the Naan breads for 1 minute in a hot oven or under the grill.
  9. On a clean board slice the chicken goujons into 3 pieces.
  10. Spread the mayonnaise over the warm naan breads.
  11. Arrange the sliced chicken on the one side of the naan bread, sprinkle over the sultanas, cucumber and Florette crispy lettuce.
  12. Roll the naan bread up and enjoy.
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