Walnut Crumbed Chicken with Vegetable Chips
Walnut Crumbed Chicken with Vegetable Chips
Recipe by Linda
Tested by Debbie Dalgliesh
Olive oil
1 whole free range chicken
1 cup walnuts
1 tbs plain flour
2 eggs plus 1 egg yolk
1/4 small pumpkin
1 sweet potato
Small sprig rosemary
1 lemon, wedge and zest
1 tsp sour cream
Chestnut honey, to serve
1. Pre heat oven to 180°C.
2. Pour olive oil into saucepan one third full and heat until
hot.
3. Cut the drumsticks from the chicken. Remove the skin.
4. Pound the walnuts in a mortar using a pestle until
breadcrumb consistency; add the flour and season with black pepper,
transfer to a bowl.
5. Whisk eggs in a bowl, dip the chicken in the egg to coat
then cover in the crumb mixture.
6. Deep fry the chicken for 2-3 minutes or until golden, place
on an oven tray and finish in the oven for 10-15 minutes or until
cooked through.
7. Cut the pumpkin, deseed and slice into small wedges, peel
the sweet potato and slice into fine chips.
8. Bring a saucepan of salted water to the boil then reduce to
a simmer; blanch the pumpkin for 2-3 minutes then drain onto paper
towel.
9. Deep fry the vegetables in batches until golden. Drain onto
paper towel.
10. Remove the rosemary leaves and place with salt in a mortal
and pestle and grind together.
11. Cut a wedge from the lemon and zest the remaining
skin.
12. Serve the chicken with the vegetable chips, arrange a
spoonful of sour cream to the side topped with lemon zest, place a
small amount of the rosemary salt and ground black pepper to the
other side and serve with a lemon wedge and honey to the side in a
jug to drizzle.
