Ca­jun Crumbed Chicken

The Mercury - - TRENDS - IN­GRE­DI­ENTS:

50g bread crumbs 15g Ca­jun spice 5g pars­ley, chopped 20g flour 3g salt 2g coarse black pep­per 4 eggs 100ml oil 200g chicken wings

METHOD:

In a mix­ing bowl add your bread crumbs, Ca­jun spice and chopped pars­ley.

Mix your flour, salt and pep­per in a sep­a­rate bowl.

Break your eggs and whisk prop­erly, as this will be to coat the chicken wings.

Heat oil in a pan or if you have a chip fryer you can use that.

Start by dust­ing your wings in the flour and then trans­fer­ring them to the beaten eggs.

From the eggs place them in the bread crumbs and coat well.

These can now be fried till golden brown and crispy. If they still re­quire more cook­ing you can fin­ish then off in the oven for about 5 to 10 min­utes.

Serve hot with dip­ping sauce.

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