Hot chicky-wedge cones
The perfect American dish for those that love spice! These lemon and paprika crumbed chicken tenderloins are brilliant served with delicious thick-cut potato wedges and a creamy chilli sauce.
- 15 mins preparation
- 30 mins cooking
- Serves 12
Print
Ingredients
Chilli sauce
- 1/2 cup light sour cream
- 1/4 cup water
- 2 tablespoon lemon juice
- 2 long red chillies, chopped finely
- 3 long green onions, ends trimmed, chopped finely
Wedges
- 3/4 cup plain flour
- 2 eggs, lightly beaten
- 1 1/2 cup fresh breadcrumbs
- 1 tablespoon finely grated lemon rind
- 2 tablespoon paprika
- 24 chicken tenderloins, cut in half lengthways
- 1 kilogram frozen potato wedges
- salt, to season
- vegetable oil, to shallow-fry
Method
Hot chicky-wedge cones
- 1To make sauce: Combine all ingredients in a bowl. Cover with cling wrap and refrigerate until required.
- 2Combine breadcrumbs, lemon rind and paprika in a bowl. Place flour in a and egg in two separate bowls. Toss each chicken piece in flour, dip in egg and coat in breadcrumb mixture. Place on tray. Cover with cling wrap and place in fridge for 30 minutes to chill.
- 3Preheat oven to 220°C (200°C fan-forced). Place wedges on baking tray, and bake according to packet instructions or until golden and cooked. Season with salt.
- 4Add oil to frying pan to halfway up the side and heat. Add half the chicken and shallow-fry for 2 to 3 minutes each side or until golden and cooked. Transfer to plate lined with paper towel. Reheat oil and repeat with remaining chicken. Season with salt.
- 5Divide wedges and chicken among paper cones. Top with a good spoonful of chilli sauce.
