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fried chicken with fleur de sel, avocado hummus, tomato and black pepper coulis

Salted

Nothing better than fried chicken with a spicy avocado sauce!

Ingredients

Recipe for 12 Tapas

Fried chicken

8 Unit(s)
Boneless chicken thigh
250 Gr
Japanese breadcrumbs (panko)
500 Gr
Wheat flour
500 Gr
Egg white
1 Tbsp
Fleur de sel
10 Leaf(ves)
Basil

Avocado hummus

0.50 Unit(s)
Avocado
0.50 Cup(s)
Chickpeas
0.50 Tsp
Dried ancho pepper
1 Unit(s)
Lemon juice
50 Ml
Olive oil
2 Clove(s)
Crushed garlic

Tomato coulis

1 Tray(s)
Cherry tomatoes
100 Gr
Butter
50 Ml
Olive oil
4 Clove(s)
Crushed garlic
5 Bunch(es)
Basil
0.50 Tsp
Cornstarch
  • Salt and pepper

Preparation time: 30.00 min

Preheat your Four at 400.00 °F

  • Preparation

    Remove the flesh from the avocados.

    Pluck the basil leaves.

    Lightly beat the eggs to combine and break apart.

  • Fried chicken

    Cut the chicken thighs in 2.  Pass each piece of chicken in flour, followed by the egg mixture and finally in the panko and fleur de sel.

    Place the breaded chicken on a baking sheet and cook in the oven for 12-15 minutes.  Make sure they are nice and golden before removing.

    You can always fry them directly in a fryer.

  • Avocado hummus

    Combine all of the ingredients in a blender and blend until smooth.  You can add water if too thick.  Season to taste and set aside in the fridge.

  • Tomato coulis

    In an oven safe dish, place all of the ingredients, cover with aluminum foil and bake in the oven for 20 minutes at 400°F.

    Once you remove from the oven, blend until smooth.  Season to taste.  Let cool before serving.

  • Plating

    Place the fried chicken on a serving platter or plate, drizzle with the tomato coulis and add a pinch of fleur de sel and the garnish with basil leaves.

    Serve a bowl of the avocado dip on the side.

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