Preview

fried chicken with fleur de sel, avocado hummus, tomato and black pepper coulis |

Salted

Nothing better than fried chicken with a spicy avocado sauce!

Note

The chiken thighs are much more tender than the chicken breasts.

Ingredients

Recipe for 12 Tapas

Fried chicken

500 Gr

Boneless chicken thigh

100 Gr

Japanese breadcrumbs (panko)

100 Gr

Flour

125 Gr

Egg white

1 Pinch(es)

Sea salt flakes

10 Leaf(ves)

Basil

Avocado hummus

1 Unit(s)

Avocado

150 Gr

Chickpeas

1 Pinch(es)

Dried ancho pepper

1 Unit(s)

Lemon juice

50 Ml

Olive oil

2 Clove(s)

Crushed garlic

Tomato coulis

200 Gr

Cherry tomatoes

100 Gr

Butter

50 Ml

Olive oil

4 Clove(s)

Crushed garlic

5 Leaf(ves)

Basil

0.50 Tsp

Cornstarch

Salt and pepper

Preparation time: 30 min

Preheat your Four at 400 °F

Preparation

Remove the flesh from the avocados.

Pluck the basil leaves.

Lightly beat the eggs to combine and break apart.
Fried chicken

Cut the chicken thighs in 2. Pass each piece of chicken in flour, followed by the egg mixture and finally in the panko and fleur de sel.

Place the breaded chicken on a baking sheet and cook in the oven for 12-15 minutes. Make sure they are nice and golden before removing.

You can always fry them directly in a fryer.
Avocado hummus

Combine all of the ingredients in a blender and blend until smooth. You can add water if too thick. Season to taste and set aside in the fridge.
Tomato coulis

In an oven safe dish, place all of the ingredients, cover with aluminum foil and bake in the oven for 20 minutes at 400°F.

Once you remove from the oven, blend until smooth. Season to taste. Let cool before serving.
Plating

Place the fried chicken on a serving platter or plate, drizzle with the tomato coulis and add a pinch of fleur de sel and the garnish with basil leaves.

Serve a bowl of the avocado dip on the side.

The chiken thighs are much more tender than the chicken breasts.

Cooking schedule

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