for 4 people

Dip

80 g	ketchup
80 g	mayonnaise
1 tsp	Sriracha sauce

Chicken

120 g	mixed seeds
60 g	cornflakes, crushed
40 g	white flour
2	eggs, beaten
500 g	tender chicken breast fillets
¾ tsp	salt
a little	pepper

To fry

4 tbsp

clarified butter

How it's done

Dip

Combine the ketchup, mayonnaise and Sriracha sauce in a small bowl, cover and chill.

Chicken

Preheat the oven to 60 °C. Combine the mixed seeds and cornflakes in a shallow dish. Empty the flour into a second dish. Place the eggs in a deep dish. Season the chicken fillets, toss the chicken in the flour, shake off the excess, dip the chicken in the egg and then in the seed mixture, press firmly on the crumb coating.

To fry

Heat 2 tbsp of clarified butter in a non-stick frying pan. Reduce the heat, fry half of the mini chicken fillets over a medium heat for approx. 4 mins. on each side. Remove, drain on kitchen paper, keep warm. Prepare the remainder of the mini chicken fillets in the same way, serve with the dip.

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