Corn-crusted chicken with hot sauce and corn ribs
Golden, crisp, crunchy, corn-crusted tender chicken thighs, seasoned with spices and served over creamy mashed potato with a sweet, spicy, tart hot sauce.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
Crusted Chicken:
400g skinless, boneless chicken thighs
100g cornflakes
½ tsp onion powder
½ tsp garlic granules
1 tsp smoked paprika
½ tsp sea salt
75g plain flour
1 large egg
Hot Sauce:
60ml Frank's Hot Sauce, or equivalent
3 tbsp tomato ketchup
2 tbsp runny honey
Corn Ribs:
4 ears of corn on the cob
A few sprays of olive oil
20g butter
2 tsp tajin spice mix
To Serve:
Creamy mashed potatoes
A few chopped spring onions
BLACK FRIDAY
