Giant Crispy Chicken Fajita "Cake"
Rating
Ingredients
- Spice Mix
- 2 tbsp paprika
- 2 tbsp cayenne pepper
- 1 tbsp cumin
- 1 tbsp black pepper
- 1 tbsp sea salt
- 1 tbsp oregano
- Filling & Cake
- around 10 chicken breasts
- 400g grated red cheddar
- 1 tbsp vegetable oil
- 6 mixed peppers
- 2 red onions
- 1 tbsp sea salt
- 1 tsp pepper
- 100g flour
- 8 eggs, beaten with a little milk
- 300g panko breadcrumbs
- Dip
- 400ml sour cream
- 200g mayonnaise
- Small handful coriander, finely chopped
- 1 lime, juice only
- ½ tsp garlic powder
- 1 tsp black pepper
- 1 tsp sea salt
Instructions
- Preheat the oven to 180°C/360°F.
- Mix together the paprika, cayenne, cumin, black pepper, sea salt and oregano.
- Butterfly the chicken breasts, flatten with a rolling pin and season each half liberally with the spice mix.
- In the oil fry the onions and peppers until soft. Season with salt and pepper.
- Line a cake tin with clingfilm and place a layer of chicken breasts on the bottom. Top with softened veg and sprinkle with cheese. Repeat until you get to the top of the tin, finishing with a layer of chicken.
- Cover with clingfilm and pop in the freezer for around two hours until firm on the outside.
- When solid enough to handle, carefully dip in the flour then eggs and breadcrumbs.
- In a large frying pan half full of hot oil (around 180°C) and fry until crisp on both sides.
- Pop in the oven on a baking tray and cook for around an hour.
- Meanwhile, whisk together the ingredients for the dip.
- Serve and enjoy!
Giant Crispy Chicken Fajita "Cake"
Giant Crispy Chicken Fajita "Cake"
Julkaissut Twisted Torstaina 4. huhtikuuta 2019
