Chicken soup is good for the soul but fried chicken waffles are considered a soul food staple in the American South. It’s not hard to imagine why.

You don’t need 11 herbs and spices to enjoy our take on this dish, however, just Woolworths’ spicy southern-fried crumbed mini chicken breast fillets and a handful of ingredients for the waffles and slaw.

Cook it according to package instructions in the oven or pop it in an airfryer for a crispy, tender and juicy batch of mini chicken breast fillets like we did.

Find the air-fried chicken waffles recipe, here.

Do you want to be one of five lucky TASTE readers to win a Philips premium airfryer worth R6700? Enter here to win.

Shop the entire crumbed chicken range at woolworths.co.za.

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For your next game night, look no further than the new crumbed chicken selection platter from Woolworths. It contains a combination of crumbed chicken favourites – crumbed chicken nuggets, lightly dusted spicy mini fillets and chicken nibbles.

SERVING SUGGESTION

Add some spicy crunchy winglets and drumettes, pop into the oven and they’re ready in no time. Throw in some sriracha mayo, a few celery curls and a couple of baby veggies and call it a feast.

Shop more platters at woolworths.co.za.

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On Friday night we used them to make burgers with bacon, mayo, rocket, sliced red onion and guacamole. Or try this pork schnitzel and pineapple slaw recipe.

Another weekday favourite is to make some cauliflower mash flavoured with nutmeg and a creamy mushroom sauce to serve with the schnitzels.

I also love baking them once to cook through, and then baking them again for 10 minutes topped with chopped ripe tomato, red chilli and slices of mozzarella. They’re delicious served with creamy mashed potato, butter bean mash or quick smashed minted peas.

One last idea I can’t resist is smothering them with a Thai curry sauce. Fry a sachet of curry paste and stir in a can of coconut milk or cream. Warm through, then pour the sauce over the chicken schnitzels and serve with black Thai rice or jasmine rice.

The post 4 ways to jazz up schnitzels appeared first on Woolworths TASTE.

A Wiener schnitzel is one of Germany’s great gifts to the culinary world. It’s a ‘breaded’ veal cutlet fried in butter or oil and served drizzled with lemon juice and sprinkled with parsley. Anything else is called Wiener Art (done in the style of Wiener schnitzel). Perfect the art as follows:

Buy breadcrumbs from Woolworths but if you have day-old or stale bread in the tin, it’s well worth recycling it to make your own.

A regular white government loaf (crust removed) makes a fine crumb that is great for dainty foods like open chicken croquettes that’s served with coleslaw.

Schnitzels and fishcakes, on the other hand, call for a more rustic, coarse crust that you’ll get by wizzing up stale ciabbatta, country-style loaf of French baquette.

Their mild taste means they won’t detract from the flavours and texture of what you are actually coating.

Simply blitz the dry bread in either a food processor or mini processor. Sprinkle the crumbs onto a baking tray and allow to air dry to make sure they are really crunchy when you want to use them.

Tip: mix the breadcrumbs with grated Parmesan for a delicious, cheesy flavour.

FLOUR, EGGS AND THEN THE CRUMB

Now that you have the crumbs, it’s time to make the glue that’s going to hold it all together. In separate dishes place some flour, a couple of beaten eggs and your breadcrumbs.

If you’re avoiding (or out of) eggs, and especially if you’re coating something sweet, use buttermilk.

Season the flour for savoury dishes, and be generous as a lot of it gets lost as you lift and shake the meat.

Tip: For sweeter treats, I like to add a sprinkle of fine sugar to the flour which caramelises when you cook the food. Try this when making deep-fried ice cream pancakes.

COATING FLATTENED CHICKEN BREASTS

1) Place the flattened boneless chicken breasts in a plate of flour and toss around to ensure that all the nooks and crannies are covered. Gently shake off any excess.

2) Dip them into the beaten eggs or buttermilk, one at a time. Hold each piece above the bowl to allow the extra liquid to drip off.

3) Roll breasts softly around in the breadcrumbs, using your fingers to lightly press the crumbs onto the breast to get a nice even coating.

Some foods only need one coating but deep fried camembert, for example, needs a second or even third coating to get the desired crunch.

The same applies when you make delicious deep fried avocado with tomato and ginger coriander salsa – the perfect snack for summer entertaining.

Tip: Make fried, crumbed chicken the Jamie Oliver way, which means marinading chicken pieces in buttermilk for up to an hour, then rolling them in crumbs and frying. Add garlic, lemon and/or chilli to the buttermilk for extra flavour.

HOW HOT AND HOW LONG?

It’s important that your oil isn’t too hot – if it is you run the risk of burning your bread crumbs and not cooking what’s inside. You know your oil is the perfect temperature by dropping a raw potato chip in the oil.

If bubbles form and it floats to the top, the oil is ready. I like to use a combination of oil and butter for a crispier, more flavoursome crumb.

Cooking time will vary but the crumbs will give you a good idea of when things are ready. You want a rich, golden brown colour.

Crumbed chicken breasts take between 5 and 10 minutes while a flattened veal or beef schnitzel will be done in around 3, depending on the thickness.

Chicken, veal or beef schnitzels are all great served with hand-made chips, a crisp green salad and a squeeze of lemon.

Tip: for a more refined, healthier and crunchier crumb, use Panko crumbs which are available from Woolworths.

SERVING YOUR SCHNITZEL

You can top your schnitzel with a mushroom cream or pepper cream sauce, a tomato-based sauce seasoned with paprika and red-peppers, smother it in melted cheese, top it with fried eggs, onions and capers, stuff it with ham and cheese (and call it Cordon Blue) or ditch the crumbs and call it a Parisian schnitzel.

Serve with potato salad, a green salad with a yoghurty dressing, and an ice cold beer!

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