Cornflake crusted chicken strips with quick-and-easy spicy chakalaka

Prep time
30min
Cook time
30min
Serves
4

Use cornflakes to add an unbelievable crunch to chicken strips.

Ingredients:

Chicken:

  • 4 x skinless chicken breasts, cut into strips
  • salt and pepper
  • 2 Tbsp (30ml) chopped parsley or coriander
  • 1 cup (250ml) cake flour
  • 3 eggs, whisked
  • 3 cups crushed cornflakes
  • 1 Tbsp (15ml) vegetable oil for frying
 

Chakalaka:

  • A glug of olive oil
  • 1 onion, chopped
  • 2 Tbsp (30ml) medium curry powder
  • 1 tsp (5ml) paprika
  • 1 tsp (5ml) ground cumin
  • 1 clove garlic, chopped
  • 3 carrots, peeled and grated
  • 1 can chopped tomatoes
  • 2 tsp (10ml) sugar
  • salt and pepper

Method:

Chicken:

  • Season chicken with salt and pepper, then toss together with chopped parsley or coriander.
  • In batches, dip the chicken strips into flour, egg, and crushed cornflakes, respectively. Ensure an even coating (repeat this process for a firmer crumb).
  • Deep-fry the strips in hot oil for (4-6) minutes until cooked through and golden.
  • Drain on kitchen paper.

Chakalaka:

  • Heat oil in a saucepan and fry the onion for 2-3 minutes until translucent.
  • Add all spices and garlic, then cook for a further 2 minutes.
  • Add carrots, chopped tomatoes, and sugar, then simmer gently for 5-7 minutes. Finish by seasoning with salt and pepper.
  • Serve your crunchy chicken strips with chakalaka as a delicious dipping sauce!