Schnitzel-Style Crispy Coconut Chicken with Ginger Beer BBQ Sauce & Zesty Coleslaw
A great way to use our Caribbean Fried Chicken Meal Kit – with a crispy spiced coconut coating for an easy schnitzel-style chicken escalope and a finger licking BBQ sauce. Served with a zesty coleslaw this is a delicious meal for the family. Serve with fries or sweet potato wedges if you like.
Method
Place the chicken breasts on a board covered with baking parchment, flatten out the fillets and cover with another piece of parchment. Bash with a rolling pin or the bottom of a pan until they are ¼ inch in thickness.
In one shallow bowl put the coating mix from the meal kit. Put the beaten eggs and milk into a second shallow bowl.
Coat the chicken breasts in the seasoned coating first, shaking off any excess. Dip into the eggs making sure they are fully covered, and then dip back into coating mix using your fingers to completely coat the chicken in the mix. Place on a plate and chill in the fridge until ready to cook.
Heat 1.5cm depth of oil in a large frying pan over a medium-high heat. Once the oil is hot (but not smoking) fry the chicken breasts 1 or 2 at a time for 5-6 minutes on each side until golden and the chicken is cooked through. Transfer to a plate to drain on kitchen paper and keep warm while you cook the remaining chicken. (Alternatively spray with oil and bake in an oven on a lightly oiled baking tray, for 16-20 minutes at 220C/200Cfan, turning the schnitzels halfway through).
Meanwhile put the vegetables and coriander for the coleslaw in a large bowl. In a small bowl mix together the mayonnaise, lime juice and zest and hot sauce to taste. Season with salt and pepper. Add to the vegetables in the bowl and toss to coat well.
Serve the schnitzel with the coleslaw and the Ginger Beer BBQ sauce on the side. A side of fries or wedges is always nice!
Ingredients
- For the Chicken
- 1 x Ainsley Caribbean Fried Chicken Meal Kit*
- 4 chicken breasts, boneless and skinless
- 2 eggs, beaten with a splash of milk
- vegetable or sunflower oil, for frying
- For the Coleslaw
- ¼ red or white cabbage (or a mix of both), shredded
- 1 large carrot, peeled and grated
- ½ red onion, thinly sliced
- 1 tbsp chopped coriander
- 3-4 tbsp mayonnaise
- juice and zest of ½ lime
- dash of Ainsley Hot Pepper Sauce*
- sea salt & freshly ground black pepper