These crunchy chicken fries with chipotle dipper should come with a warning. They are addictive. Bet you can’t eat just one.
|1/2 cup||(125 mL) Flour|
|2 tbsp||(30 mL) Cajun seasoning|
|1 tbsp||(15 mL) water|
|2 cups||(500 mL) crushed corn flakes|
|1/3 cup||(80 mL) Cornmeal|
|1 Pkg||Maple Leaf Prime Naturally® Thin Sliced Chicken Breasts, cut into ½” (1 cm) wide strips|
|1/2 cup||(125 mL) Vegetable oil|
|2 cups||(500 mL) Mayonnaise|
|2||Cloves Garlic, minced|
|1 tsp||(5 mL) Horseradish|
|3||Chipotles in adobo sauce, finely chopped|
|1||tbsp (15 mL) Lemon juice|
|Salt and pepper|
COMBINE flour and Cajun seasoning in a shallow dish. In a separate shallow dish whisk together eggs and water. In a third shallow dish combine corn flakes and cornmeal. Dredge chicken strips in the seasoned flour. Shake off excess flour and dip into egg mixture. Finally, coat chicken strips with corn flake crumb mixture.
HEAT oil in a large pan over medium high heat. Working in batches, add chicken strips to the pan careful not to over crowd. Cook 2 minutes per side or until golden brown. Remove from the pan and drain on paper towels.
WHISK together all ingredients for the aioli.
SERVE chicken fries hot with aioli dipping sauce.
Store chipotle aioli in the refrigerator for up to 2 weeks. Great as a veggie dip, on fish sticks or as a sandwich spread.
This recipe can also be cooked in a preheated deep fryer at 375˚F (190˚C).
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