Name Crispy Chicken on Sticks


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* 50 g (2 oz) cornflakes, finely crushed
* 1 teaspoon curry powder
* 1/2 teaspoon salt
* 1 egg, beaten
* 1 red pepper, cored and deseeded
* 2 boneless, skinless chicken breasts
* 50 g (2 oz) button mushrooms, halved

1. Mix together the cornflake crumbs, curry powder and salt in a bowl. Put the beaten egg in a shallow dish. Slice the pepper flesh thinly and then cut into 2.5 cm (1 inch) strips.
2. Cut the chicken flesh into 2.5 cm (1 inch) cubes. Dip the cubes in the beaten egg and then toss them in the cornflake mixture, pressing it on to the chicken with your fingers.
3. Thread the coated chicken cubes, pepper strips and mushroom halves on to 8 wooden skewers. Place them on a baking sheet lined with some foil, then cover and chill in the refrigerator for 2 hours.
4. Arrange the chicken sticks on an oiled barbecue grid. Grill over hot coals for about 20 minutes, turning the chicken frequently, until cooked through and crisp.

Serves: 4

Note: Serve with a selection of lightly dressed bitter salad leaves.

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