The Marilyn Denis Show - Maple Leaf Cooking Expert Search
Day 2: The Spice is right
Contestants had to make a main dish and dessert using spices and Maple Leaf Prime Naturally Whole Chicken
|3||Chicken breasts, sliced into strips|
|¼ cup||Garlic powder|
|2 tbsp||Salt for flavouring|
|¼ cup||Smoked paprika|
|1/8 cup||Dried oregano|
|1/8 cup||Dried thyme|
|1 L||Vegetable oil|
|Clove & Honey Mustard Sauce|
|1 cup||Dijon mustard|
|1 tbsp||Grand clove|
|½||Fennel bulb & fronds|
|1||Granny smith apple|
|1 tbsp||Dijon mustard|
|1 tbsp||Lemon juice|
|¼ tbsp||Grand clove|
|Salt for flavouring|
Marinate chicken breast in half of the buttermilk. Pour the rest of the buttermilk into a separate bowl and set aside.
Mix the flour with all of the spices and salt. Dip the chicken strips in the flour to coat. Dust off the flour and dip the chicken in the buttermilk.
Remove the chicken from the buttermilk and dip it back into the flour mixture. Dust off the excess flour and place on a parchment paper lined cookie sheet.
Place the breaded chicken strips in the fridge for 1 hour to allow the coating to adhere to the chicken. While chicken is in fridge, preheat pot with oil to 300F.
Fry the strips in oil until they are golden brown & have reached an internal temperature of 165F. This should take about 5-7 minutes.
Clove & Honey Mustard Sauce
Combine all ingredients together until smooth.
Using a mandolin set to the julienne setting, slice the fennel. Repeat with both carrots (unpeeled) and the apple (unpeeled). Place all julienned vegetables in a bowl and set aside.
In a separate bowl mix the mayonnaise, mustard, lemon juice and clove until smooth.
Pour the dressing over the vegetables and toss to coat and season with salt.
Tip: Toss the fennel fronds in at the last minute so they don’t wilt.
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