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20 minutes

Cajun-style crispy chicken bites

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

240 g flour
2 T Spanish smoked paprika
1 T chilli powder
2 t ground cumin
2-3 t fine salt
4 free-range skinless deboned chicken breasts, cut into 2 cm cubes
2 cups oil, for frying
4 large free-range eggs, beaten
sriracha mayonnaise, for serving

Method

Combine the flour with the spices and salt. Lightly dust the cubed chicken in the seasoned flour, dip into the egg, then into the flour again. For a crispier coating, repeat.

Heat the oil in a saucepan over a medium heat. Cook the chicken in batches for 5–8 minutes per batch, or until golden and crispy.

Drain on kitchen paper and serve hot with the sriracha mayonnaise.

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New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Gnocchi with baby marrow, Balsamic-caramelised cherry tomatoes and buffalo mozzarella

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

Reduced sugar blueberry bundt cake with butterscotch glaze

Seafood platter with onion rings

Brownie ice-cream bars

Cheese-and-gammon pops

Harissa ruby vegetables with feta and black-bean salad

Seafood terrine platter

Reduced sugar pineapple-and-carrot cake with burnt butter frosting

Layered ice-cream cake with peppermint caramel

Cajun-style crispy chicken bites

Cajun-style crispy chicken bites

Ingredients

Method