Kids always love crispy chicken and paired with a crunchy salad makes a tasty, summery lunch.

Ingredients

• 2 chicken breast fillets, sliced
• 65 ml ( ¼ cup) cake flour
• 2 eggs, whisked
• 125 ml (½ cup) Hinds Southern Coating Original
• sunflower oil for frying
• 1 x 400 g can Rhodes Quality Whole Kernel Corn in brine, drained
• 100 g feta cheese
• 65 ml ( ¼ cup) mayonnaise
• 45 ml (3 T) flat leaf parsley, chopped
• 250 ml (1 cup) cherry tomatoes, halved

Method

1. Toss the chicken strips in the flour and shake off any excess.
2. Dip the chicken strips in the egg and then toss them in the Hinds Southern Coating until evenly coated.
3. Deep fry  the chicken strips in hot oil until golden and crispy.
4. Drain on paper towel to remove excess oil.
5. To make the salad, place the Rhodes Quality Whole Kernel Corn in a medium sized bowl.
6. Crumble the feta cheese over the corn.
7. Add the mayonnaise, chopped parsley and tomatoes and stir to mix.
8. Season to taste.
9. Serve with the crispy chicken strips.

Serving

Serves 4

Cooking Times

Prep Time:  20 minutes Cooking Times:  15 minutes

Cooking tip

Air Fry the chicken strips at 180° for 10 minutes or until golden and crispy.