Caribbean chicken with sweetcorn fritters
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Caribbean chicken with sweetcorn fritters

Caribbean chicken
4 boneless and skinless chicken breasts
2 tbsp of West Indian Original Hot Pepper Sauce, plus extra to serve
150ml of buttermilk, or skimmed milk
1 large egg, beaten
plain flour, for dusting
100g of breadcrumbs
rapeseed oil, for frying
salt
freshly ground black pepper

Sweetcorn fritters
160g of sweetcorn, drained weight
1 large egg, beaten
75g of self-raising flour
2 cloves on Chilli Smoked Garlic, crushed
1 dash of milk, if needed
rapeseed oil, for frying
salt
freshly ground black pepper

To serve
mixed salad leaves
1/4 fresh pineapple, peeled and cut into chunks
1/2 red onion, finely chopped
coconut, shaved into slivers
fresh coriander

1
Mix together the buttermilk and hot pepper sauce. Place the chicken breasts in a shallow dish and pour over the marinade to coat. Cover the dish and set aside to marinate for a few hours, or until ready to cook
2
For the sweetcorn fritters, prepare the batter by mixing the beaten egg into the flour until smooth. Season to taste with salt and pepper then mix in the sweetcorn and chilli or herbs (if using). If the mixture is a little thick, add a dash of milk to loosen. Reserve until needed
3
When ready to cook the chicken, place the beaten egg in a shallow dish, a pile of plain flour, seasoned with a little salt and pepper, in another, and the breadcrumbs in a third
4
Remove the chicken from the marinade and dip first in the seasoned flour, then the beaten egg, then in the breadcrumbs to create a thick coating
5
Add a little rapeseed oil to a large frying pan and place over a medium heat. When hot, add the chicken, turn the heat down slightly and fry the chicken for 5–7 minutes on each side until the chicken has a golden brown crust and is cooked all the way through
6
Meanwhile, heat a little oil in a second pan. Drop large spoonfuls of the sweetcorn batter into the pan and cook for 4–5 minutes on each side until puffed up and golden brown
7
Mix together the salad, pineapple, coconut and red onion for the salad. Add a few sprigs of fresh coriander. Serve with the chicken and fritters


Acknowledgements

Based on a Recipe by Karen Burns-Booth


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