Fried Chicken with Tomato Sauce
Bye, bye takeaway...hello home cooked fried chicken! This delicious recipe is a wonderful weekend recipe everyone will love!
Ingredients
- 600g mini chicken fillets
- 200g plain flour
- 1 tbs paprika
- 2 tsp onion salt
- 1 tsp black pepper
- ½ tsp celery salt
- ½ tsp dried sage
- ½ tsp garlic powder
- ½ tsp ground allspice
- 1 tap dried oregano
- 1 tap dried marjoram
- 3 eggs beaten
- Vegetable oil for frying
Sauce
- 25ml olive oil
- 2 Garlic cloves, crushed
- 1 onion peeled and sliced
- 100g caster sugar
- 1 tsp smoked paprika
- 1 tsp celery salt
- 1 tsp cumin
- 1tso ground corinader
- 1 tbs worc sauce
- 6 tomatoes, diced
- 100ml white wine vinegar
- 2 tbs tomato puree
To serve:
- 1 red onion peeled and sliced
- 1 little gem lettuce
- 6 brioche buns toasted
Method
Heat a deep fat fryer to 170c.
Mix all the spices with the flour for the chicken, dip the fillets in egg, then the spice flour mix. Deep fry in batches for 2 to 3 minutes, drain.
To make the sauce put all the ingredients into a non stick pan, bring to the boil then simmer for 30 minutes and blitz.
To serve, fill the buns with lettuce chicken onions and drizzle over the ketchup.
Please note that this recipe makes lots of ketchup you can store it in the fridge in an airtight container for a month,
Ingredients
- 600g mini chicken fillets
- 200g plain flour
- 1 tbs paprika
- 2 tsp onion salt
- 1 tsp black pepper
- ½ tsp celery salt
- ½ tsp dried sage
- ½ tsp garlic powder
- ½ tsp ground allspice
- 1 tap dried oregano
- 1 tap dried marjoram
- 3 eggs beaten
- Vegetable oil for frying
Sauce
- 25ml olive oil
- 2 Garlic cloves, crushed
- 1 onion peeled and sliced
- 100g caster sugar
- 1 tsp smoked paprika
- 1 tsp celery salt
- 1 tsp cumin
- 1tso ground corinader
- 1 tbs worc sauce
- 6 tomatoes, diced
- 100ml white wine vinegar
- 2 tbs tomato puree
To serve:
- 1 red onion peeled and sliced
- 1 little gem lettuce
- 6 brioche buns toasted
Method
Heat a deep fat fryer to 170c.
Mix all the spices with the flour for the chicken, dip the fillets in egg, then the spice flour mix. Deep fry in batches for 2 to 3 minutes, drain.
To make the sauce put all the ingredients into a non stick pan, bring to the boil then simmer for 30 minutes and blitz.
To serve, fill the buns with lettuce chicken onions and drizzle over the ketchup.
Please note that this recipe makes lots of ketchup you can store it in the fridge in an airtight container for a month,
