It’s been a whole week since I posted a recipe so I hope you guys are ready to get back into the kitchen with this one.
I’m very pleased to share this sweet chicken recipe as it uses two different Ocean Spray cranberry products. Ocean Spray are the current major sponsors for Fig & Cherry, and as a result, my kitchen is filled with loads of their juice, craisins and cranberry sauce to play with!
Sweet, tangy craisins and moist coconut flakes make this crumb coating a little bit special. As you can see, I served it as an open sandwich, but I think it would be just as good served alongside a big dollop of creamy mashed potato and steamed greens or even in a burger bun with roquette and red onion.
My little Poppy isn’t quite up to the stage of crumbed chicken yet (she’s still on pureed fruits and veggies), but I’m pretty sure this would also be a hit with children when sliced into ‘soldiers’.
I made a double batch and can happily report that it also tastes delicious cold. Perfect for packing into lunch boxes for the whole family (or cheekily eaten straight from the fridge at morning tea time. Guilty as charged!).
Cranberry Crumbed Chicken Recipe
2 cups (100g) breadcrumbs
1/2 cup (40g) coconut flakes
1/4 cup (50g) Ocean Spray Craisins (dried cranberries), finely chopped
1 1/2 cups (100g) plain flour
2 eggs, lightly beaten
600g chicken thigh fillets (or breast, if you prefer)
vegetable oil, for shallow frying
2 tablespoons Ocean Spray Whole Berry Cranberry Sauce
2 tablespoons mayonnaise
4 slices thick toast
2 handfuls baby spinach leaves
1. Place the breadcrumbs, coconut and craisins into a large bowl and stir to combine. Season with salt and pepper. Place the flour and eggs in separate bowls.
2. Roll one chicken thigh fillet in flour and then shake lightly to remove the excess. Dip into the egg and then the breadcrumb mixture, pressing with your fingers to make sure all the surface area is covered. Place on plate and repeat with the remaining chicken.
3. Pre-heat the oven to 180C/375F. Pour vegetable oil into a large frying pan (skillet) to a depth of about 2cm. Heat on high and test the temperature by throwing in a pinch of breadcrumbs – they should immediately sizzle when they touch the oil.
4. Cook the chicken in batches for 4-5 minutes on each side until golden brown. Transfer to a roasting tray and bake in the oven for 15 minutes or until cooked through and juicy.
5. Mix together the cranberry sauce and mayonnaise. Pile the spinach and chicken onto toast, top with sauce and serve.