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Bakers Good Morning Crumbed Chicken Kota

Bakers Good Morning Buttermilk Rusk Crumbed Chicken Kota

Bakers Good Morning Buttermilk Rusk Crumbed Chicken Kota

Recipe by Clem Pedro

For the chicken

10 Bakers Good Morning Buttermilk Rusks, blended until fine
1T paprika
1T smoked paprika
1T garlic powder
2T mixed herbs
Salt and freshly ground black pepper to taste
1 cup buttermilk
4 boneless chicken breasts, butterflied
Oil for shallow frying

1 loaf of bread, but in half then cut again through the length with the filling removed.
Crispy fried handcut chips to stuff the kota
2 slices of cheese per kota
2T chakalaka per kota

Combine the blended Bakers Good Morning Buttermilk Rusks in a large mixing bowl along with both paprika, garlic powder, mixed herbs and seasoning.
Add the chicken breasts and buttermilk to another bowl with some seasoning and massage for a few seconds before dipping in the dry crumb mixture, pressing the coating into the chicken ensuring every part is well coated.
Heat the oil for shallow frying while leaving the chicken to rest with the coating on for 5 minutes.
Carefully add the chicken to the oil to fry for about 3 minutes a side or until golden, crisp and cooked through.
Add the chips and cheese to the kota followed by the chakalaka, crispy chicken and more chakalaka. Add the top of the bread back to the top of the kota and serve.

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