• 400g skinless chicken breast
  • ⅓ cup flour
  • 1 ½ cup panko crumbs
  • 2 Tbsp Gregg's Lemon Pepper Seasoning
  • 1 large egg, beaten
  • Vegetable oil for frying
  • HEINZ [SERIOUSLY] GOOD™ Garlic Aioli or HEINZ [SERIOUSLY] GOOD™ Aioli with Olive Oil
  1. Cut the chicken into 3cm square pieces. Put the flour onto a plate.
  2. On a separate plate mix the panko crumbs and Gregg’sLemon Pepper Seasoning.
  3. Dip the chicken pieces into the flour then into the beaten egg and then coat in the seasoned panko crumbs.
  4. Place on a baking paper lined tray and refrigerate while heating the oil.
  5. Pour oil into a deep pan to a depth of 1cm. Heat the oil. Drop a few of the panko crumbs into the oil and if they sizzle and rise to the surface the oil is ready. Add the chicken in batches. Cook for approximately 6-7 minutes, turning regularly until golden and chicken cooked. Keep warm in the oven while cooking the remaining chicken. Serve with HEINZ [SERIOUSLY] GOOD™ Garlic Aioli or HEINZ [SERIOUSLY] GOOD™ Aioli with Olive Oil.

Handy Tips

Flavour up your HEINZ [SERIOUSLY] GOOD™ Aioli with Olive Oil by taking ½ cup aioli and add any of the below ingredient combinations:

  • 1 Tbsp of your favourite pesto – basil, sundried tomato; or
  • 1 Tbsp each of Finely chopped gherkins and sundried tomatoes; or
  • ½ ripe avocado mashed; or
  • ¼ tsp chilli paste – or more if you like it spicy; or
  • 1-2 tsp good quality balsamic vinegar; or
  • 1-2 Tbsp of your favourite chopped herbs – basil, parsley, dill.

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