Spice bag with corn flake breaded chicken
2 medium potatoes chopped into wedges
1 tsp Chinese 5 spice
1 tsp Paprika
¼ tsp chilli (optional)
1 chicken fillet diced into bite size pieces
¼ cup milk
2 cups cornflakes
1 tsp onion powder
1 tsp paprika
1 small red pepper
1 small green pepper
1 red onion
1 clove of garlic
Preheat oven to 180 degrees
Chop up your potatoes into wedges and place in a bowl.
Add Chinese 5 spice, paprika chili and spray oil and mix together.
Add a layer of tin foil to a baking tray and spray with oil.
Add the chips evenly and place in the oven. Turn after 20-25 minutes and leave until golden brown.
Meanwhile dice your chicken into bite sized pieces
Crush cornflakes by hand in a ziplock bag.
Note I also tried blending the cornflakes but preferred it when they were chunkier.
Add the paprika and onion powder to the ziplock bag and give it a good shake.
Empty the contents of the bag into a bowl.
In a separate bowl beat the egg and add the milk.
Add salt and pepper as you like to the chicken.
Dip the chicken into the wet ingredients first then coat with the cornflakes and add onto a baking tray.
These will take 15-20 minutes to cook through so add them into the oven once you think the chips are about this far off being done.
Dice your garlic onion and peppers.
Add some spray oil to a pan and place it on medium heat.
Add the onions and garlic and allow to soften for two to three minutes.
Add in the peppers and once these are done leave them to the side.
Once the chips are done add them to a bowl or plate.
Toss together with your chopped veg.
Place your chicken on top and enjoy!