Easy Southern Crumbed Chicken & Chipotle Aioli
with Butter Corn Rice & Cucumber Slaw
You can’t go wrong with a crumbed chicken feast, especially paired with a buttery corn rice and a sweet-and-crisp apple slaw! This one has our smokey All-American spice cooked right into the crunchy crumb. The only thing that could make it better is an epic dipping sauce - oh wait, we’ve got that too!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Jasmine rice
320 g
Chicken Breast
1 packet
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
1 tsp
honey
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn. Thinly slice cucumber. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook corn until lightly golden, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, in a small bowl, combine garlic aioli, mild chipotle sauce and the honey. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, All-American spice blend and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into the flour to coat, then into the egg and finally into the breadcrumb mixture. Set aside on a plate.
• Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook, turning halfway, until golden and cooked through (when no longer pink inside), 12-15 minutes. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper-towel lined plate.
• In a medium bowl, combine shredded cabbage mix, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice crumbed chicken. • Divide butter corn rice between bowls. • Top with Southern crumbed chicken and cucumber slaw. • Drizzle chipotle aioli over chicken. Tear over coriander to serve. Enjoy!
