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Ingredients

  • 4 chicken breast (try to flatten the thicker edge so the chicken breast is leveled in thickness)
Marinate chicken in the following ingredients for at least 2 hours to overnight
  • 1 tablespoon plain yogurt
  • ¼ teaspoon ginger paste
  • ¼ teaspoon garlic paste
  • ¾ teaspoon chili powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon turmeric
  • ½ teaspoon cumin powder
  • 1 tablespoon oil for frying
Ingredients for coating
  • 1 whole egg
  • 1 teaspoon milk
  • 1½ cup Saffron Road Chipotle Crunchy Chickpeas

Instructions

  1. Remove chicken from fridge approximately half an hour before cooking to allow the chill to subside.
  2. For the chickpeas, give it a quick wiz in a small food processor to the consistency of your choice. We prefer not so much of a floury texture and like a bit of a 'crunch'.
  3. Add the powdered Chipotle chickpeas in a bowl and in another bowl add your whole egg and beat with 1 teaspoon of milk.
  4. Gently take each chicken breast and coat both side with your egg mixture and then coat both sides with your powdered chickpeas. Set each piece of coated chicken breast in a plate.
  5. Heat 1 tablespoon oil in a pan and pan fry your chicken breast on medium heat for 4-6 minutes on each side.
  6. Serve with your choice of mango salsa, guacamole or pico de gallo.
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Chipotle Crunchy Chickpeas
Chipotle Crunchy Chickpeas
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