Chilli crusted chicken w/ chilli relish and salad

Ingredients

Serves 4-6

Chicken ingredients:

4 slices fresh sourdough, toasted and then blended to a fine crumb

2 cups almond meal

½ cup nutritional yeast

2 tbsp McCormick Organic Chilli Flakes

1 tsp garlic powder

3 eggs for coating the chicken

¼ cup milk (any milk will work) for coating the chicken

1kg organic chicken tenderloins

Olive oil for shallow frying

Relish ingredients:

3 tbsp McCormick Organic Chilli Flakes

1 thumb size chunk of ginger, grated

1 large garlic clove, crushed

½ small red onion, chopped finely

2 shallots, chopped finely

1 lime (the juice of)

3 tbsp honey

A good pinch of salt

Salad ingredients:

200g cherry tomatoes, halved

1 bag or 150g mixed garden leaves

1 cucumber, sliced

½ red onion, finely sliced

1 avocado, sliced

Method

Preheat oven to 180 degrees, fan forced.

Line a baking tray with paper, ready for the chicken to be finished off in the oven after frying.

Prepare the salad by combining all the ingredients in a salad bowl and place in the fridge ready for serving. Dress with olive oil, balsamic, salt and pepper.

Prepare the relish by adding 2 tbsp McCormick Organic Chilli Flakes to a mortar and pestle and crush until the flakes become finer. Add the ginger, garlic, onions and shallots to the mortar and pestle and crush until the ingredients have formed a paste-like consistency. Add the lime juice, honey and salt then stir. Taste and add additional McCormick Organic Chilli Flakes to reach the desired heat. Consistency should now be like a relish. Place in the fridge ready for serving.

Prepare the crumb by toasting the sourdough, allow the sourdough to cool completely before blending in a blender until fine crumb forms. Add the sourdough crumbs along with the almond meal, nutritional yeast and McCormick Organic Chilli Flakes to a large tray and mix well.

Crack the eggs into a large bowl, add the milk and whisk together.

Dip each piece of chicken in the egg mixture and then coat well with the crumb mixture, place on a plate and repeat the remaining chicken.

Heat a large frypan on medium to high heat with enough olive oil for a shallow fry. Once the oil is hot, slowly add the pieces of chicken, one at a time until the pan is full. Cook for a few minutes or until golden brown before flipping, cook for a further few minutes on the other side and then transfer to your prepared oven-proof tray. Place in the oven for 5-10 minutes or until the chicken is cooked through, this shouldn’t take long.

Serve the chicken hot with the garden salad and relish. Dress with lime and extra McCormick Organic Chilli Flakes and enjoy.