About the Recipe
Tender and juicy Peruvian-style roast chicken with a spicy, luscious green sauce, serves with street corn
Ingredients
For the Marinade
2 Chicken breast, each sliced in to 4 or 5 fillets
225g Buttermilk
1½ Tsp Garlic Salt
1/2 Tsp Cayenne Pepper
1/2 Tsp Smoked Paprika
For the crust
180g Self Raising fFour
1 heaped teaspoon Garlic Salt
¾ Tsp Black Pepper
¾ tsp smoked paprika
For the Street Corn
2 Corn cobs, cut into halves
180ml Sweet Chili Sauce
180g Parmesan, finely grated
For the Peruvian Green Sauce
4 Jalapenos
1 Tbsp Amarillo paste
1 bunch Coriander
2 Tbsp grated Parmesan
1 clove Garlic
2 Tp White Wine vVnegar
1-1/2 Lme juice and zest
1 Tbsp Vegetable Oil
200g Mayonnaise
Pinch Sea Salt
Preparation
For the Chicken
To marinate the chicken, take a bowl and combine all the marinade ingredients together using a whisk Then take the chicken tenderloins and combine with buttermilk mix
Make sure the chicken is evenly coated with the buttermilk and seasoning
Then cover and refrigerate for at least 4 hours or best overnight
To make the crust
In a large bowl, combine the flour, salt, pepper, garlic powder, and paprika mix until blended.
Remove the chicken tenders from the marinade a few at a time and coat in the seasoned flour mix. Make sure to press the crust firmly on the chicken
To fry the chicken
Preheat a deep fat fryer to 180 Degrees C
Line a baking tray with a paper towel ready to drain your cooked tenders
Carefully lay away from yourself several chicken tenders at a time into the hot oil without crowding the fryer
Cook for 5 minutes to create a crust it should be golden brown
Drain the cooked tenders onto the paper towel lined tray
Fry the tenders in batches adjusting the heat as necessary
Serve hot so flash the finished tray of drained tenders in a hot oven for a minute to keep warm
For the street corn
Boil the corn cobs in salted water for around 8 minutes
Drain and colour on a BBQ, Griddle or hot pan to blacken the outside of the cobs slightly
When the cobs are coloured andwhen ready to serve, put the sweet chili sauce and the grated cheese separately onto small plates then simply roll the coloured corn cob pieces first in some sweet chili sauce then roll in the grated cheese to create a coating
For the Peruvian Green Sauce
Trim the bottom of the base of coriander then slice the whole bunch into half
Cut the jalapenos in half and remove the stalk and seed
Blend all of the ingredients together to create a sauce.