Serves 2
Directions
- 1Flatten out your chicken breast, then slice it into two.
- 2For the first coating station, add cornflakes and crush them gently.
- 3In a separate bowl, crack one egg, add pickle juice, and mix well.
- 4For the final station, add plain flour with the seasonings and spices listed on screen (1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1 tsp oregano, 1 tsp salt) and mix well.
- 5Dunk your chicken breast into the seasoned flour to fully coat it, then into the egg mixture, and finally into the crushed cornflakes.
- 6Press down gently to get an even coating, then place them on a rack, give them a spray, and bake or air fry with the listed settings.
- 7Meanwhile, make a quick Nashville glaze by melting 80ml buffalo sauce, 15g light butter, 10g brown stevia, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
- 8Add the glaze to your crispy chicken.
- 9For a quick and easy coleslaw, add 150g cottage cheese, 35g light mayo, 30ml pickle juice, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/2 tsp dill, and 1 tsp honey to a blender cup.
- 10Blend till smooth, then add it to a bowl with some shredded cabbage and mix to coat.
- 11Assemble with a toasted bun, pickles, your Nashville chicken, slaw, and the top bun.
Ingredients
- 300 g chicken breast
- 2 Lidl brioche buns
- 100 g all purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp salt
- 1 egg
- 30 ml pickle juice
- 100 g cornflakes
- Cooking spray
- 80 ml buffalo sauce
- 15 g light butter
- 10 g brown stevia
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 150 g cottage cheese
- 35 g light mayo
- 30 ml pickle juice
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.25 tsp salt
- 0.5 tsp dill
- 1 tsp honey
- shredded cabbage
- toasted bun
- pickles
- slaw
Equipment
rackblender cup
Tips
- Press down gently on the chicken to get an even coating of cornflakes.
- These are best enjoyed hot and fresh.
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