Crispy Chicken Wraps
Quick, easy and delicious
Ingredients
Chicken
- 1/2 kg Chicken breast (cut in strips)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 1/2 tsp course black pepper
- 1/2 tsp garlic granules
- 1/2 tsp onion salt
- A splash wostershire sauce
Flour mix
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp smoked sweet paprika
- 1/3 tsp ground black pepper
- 1/3 tsp ground white pepper
- 1/3 tsp course black pepper
- 1/3 tsp garlic granules
- 1/3 tsp onion salt
- 1/8 tsp bicabonate of soda
Egg mixture
- 2 eggs
- 4 tbsp milk
- 1 tbsp hot sauce
Breadcrumb mixture
- 200 g natural breadcrumbs
- 1/2 tsp smoked sweet paprika
- 1 tsp dried parsley
- 1 tsp dried oregano
Instructions
- Marinade the chicken at least 2hrs or overnight
- Make each of the flour, egg and breadcrumb mixture combining each well
- Coat the chicken strips in flour, then the egg mixture and finally the breadcrumbs
- Heat about 2 - 3 inches on flavourless oil (I like rapeseed oil) on a high heat
- Lay the chicken away from you the hot oil, and give it a minute or 2 to seal, then turn the strips over
- When the breadcrumbs start colouring turn the heat to a low and pop a lid on the pan
- In 3 - 4 minute intervals take the lid off and stir, until the chicken strips are golden brown and well cooked this should take about 8 - 10 mins
- Turn to high heat for the last 30 seconds to finish off, and then take out and drain on a paper towel
- Serve with tortilla wraps, salad, salsa or any other toppings of your choosing
Notes
I use Cholula hot sauce for the egg mix, but feel free to use any or skip it altogether if you don't like spicy food
Natural breadcrumbs work best for this recipe
I love using parsley and oregano for this recipe, rosemary, thyme and basil work great