Cajun fried chicken with salsa and sour cream
Matt Tebbutt prepares a taste of Deep South Mississippi by cooking up spicy fried chicken. Serves 2.
INGREDIENTS
2 chicken breasts
2 teaspoons salt
2 teaspoons smoked paprika
1 clove garlic, finely chopped
1 shallot, minced
2 pinches sugar
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
3 teaspoons dried oregano
300g plain flour
85g polenta
2 tablespoons paprika
1 teaspoon garlic powder
Oil, for deep frying
Soured cream, for serving
For the tomato salsa: 6 ripe tomatoes, finely chopped 2 green chillies, finely diced 2 tablespoons olive oil 1 tablespoon red wine vinegar
METHOD
1) Put the chicken strips into a bowl and add the salt, smoked paprika, garlic, shallot, one pinch of sugar, pepper, cayenne, thyme and one teaspoon of dried oregano and mix until the chicken is thoroughly coated. Set aside to marinate for two hours.
2) For the tomato salsa: Combine all the ingredients in a bowl with a pinch of salt and set aside until ready to serve.
3) In a separate bowl, combine the flour, polenta, paprika, garlic powder and the remaining pinch of sugar and stir until well-mixed. Dust each strip of marinated chicken with the coating mixture.
4) Heat the fat in a deep pan until hot, then deep-fry the chicken strips in batches until crisp and golden.
5) Serve with the tomato salsa and a bowl of soured cream.