HOT CHICKEN WITH CRISPY CHICKEN FILLETS
In collaboration with
Samuel Joubert, Le Coup de Grâce
2-4
Portions
15 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
On sale
- 15 ml (1 tbsp.) of olive oil
- 375 ml (1 1/2 cup) Corn Flakes cereal, crumbled with hands
- 15 ml (1 tbsp.) smoked paprika
- 15 ml (1 tbsp.) flour
- 5 ml (1 tsp.) baking powder
- 2.5 ml (1/2 tsp.) Italian spices
- 10 prosciutto slices
- 4 slices of a big rustic loaf, grilled to taste
- 190 g (1 1/2 cup) grated OKA cheese
- 2 398 ml cans Hot Chicken sauce, very hot
- 500 ml (2 cups) frozen hot peas, cooked and hot
Directions
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- Preheat the oven to 400°F (205°C). Cover two sheets of parchment paper.
- Cut the chicken into strips and pound with the palms of your hands to flatten slightly.
- Place in a bowl, drizzle with a thin stream of olive oil and mix well. Set aside.
- In a large bowl, add the cereals, paprika, flour, baking powder and Italian spices. Generously season with salt and pepper and mix.
- One at a time, place the chicken strips in the breadcrumbs and press firmly so that the mixture sticks as much as possible.
- Place on the baking sheet and drizzle with olive oil on both sides. Place in the oven and cook for 15 to 20 minutes, or until chicken is cooked.
- Meanwhile, place the slices of prosciutto on the other baking sheet and place in the oven. Cook for about 10 minutes or until the prosciutto is crispy. Crumble and reserve.
- Build your hot chicken! Place a slice of bread on a plate followed by a few pieces of crispy chicken. Bury with OKA cheese, hot chicken sauce and pieces of prosciutto. Garnish with peas and serve immediately!