Crispy Sweet Chilli Chicken

As it may be obvious to regular readers of my blog, I have a sweet tooth and given the choice between a slice of cake or a sandwich, I would definately opt for the former!! However, I do like crisps especially at parties, on a picnic or sometimes late in the evening when I fancy a little munch. Although again given the choice between cake and crisps……..!!!

I was recently sent a selection of some delicious British made crisps from Corkers , crisps which are made in the fenlands in Cambridgeshire. Not only have these crisps been made using the potatoes grown on the family farm, but the factory is also situated there and all the crisps are hand-cooked on site. The variety of potato used is the Naturalo potato which has a unique favour from being grown in the rich peaty fenlands, and it produces crisps with a unique crunch

Now I have to say that these crisps are delicious eaten straight from the packet

But for my review I wanted to do something a little bit different, so I decided to make a chicken and crisp wrap, afterall a crisp sandwich is amazing (and something I do not eat very often), so I figured a wrap version would be tasty too. However, instead of just adding crisps and chicken breasts to a wrap, I decided to use some Corkers crisps to coat the chicken with, so making crispy coated chicken strips – perfect encased in a wrap with some lettuce and sweet chilli sauce!

Here is how to make my Crispy Sweet Chilli Chicken strips:

(1 packet of Conkers crisps coats approx 3 strips of chicken, or turkey, weighing approx 40g per strip)

Serves 4

350g chicken (or turkey) breast cut into strips about 1 inch thick
2 eggs, beaten
2 tbsp flour
2 packets of crisps – I used sweet thai chilli
good knob of butter
4 wraps
lettuce/mixed salad leaves
sweet chilli sauce

Method:

Preheat the oven to 170oC / 190oC (fan)
Bang the crisp packets on your kitch counter to break them into breadcrumbs and place intop a bowl
Put the beaten eggs and the flour into 2 bowls respectively
Dip the chicken strips into the egg, then the flour, then the egg and then lastly dip in to the crisp crumbs
Once all of the chicken is coated, heat some
Add the butter to a non stick pan and cook each chicken strip for about 1 minute on each side to brown the crisp coating

Then place all of the chicken on a baking tray and finish off in the oven for about 15 minutes, until cooked right through

Add some sweet chilli sauce and lettuce leaves to a wrap, and then top with 2 chicken pieces

Fold up your wrap and serve with some fries

The addition of the crisps as a coating for the chicken added a lovely crunch, texture and flavour and all the family enjoyed eating their wraps. However, if like me you find that a wrap contains too many syns then just slice up your chicken and serve with salad for a delicious meal instead