We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

HOT CHICKEN WITH CRISPY CHICKEN FILLETS

COLLABO HOT CHICKEN AVEC FILETS DE POULET CROUSTILLANTS

In collaboration with
Samuel Joubert, Le Coup de Grâce

Breasts Sandwiches & burgers Oven Winter season
2-4 Portions
15 min Prepping
20 min Cooking
Recipe Easy

Ingredients

  • 15 ml (1 tbsp.) of olive oil
  • 375 ml (1 1/2 cup) Corn Flakes cereal, crumbled with hands
  • 15 ml (1 tbsp.) smoked paprika
  • 15 ml (1 tbsp.) flour
  • 5 ml (1 tsp.) baking powder
  • 2.5 ml (1/2 tsp.) Italian spices
  • 10 prosciutto slices
  • 4 slices of a big rustic loaf, grilled to taste
  • 190 g (1 1/2 cup) grated OKA cheese
  • 2 398 ml cans Hot Chicken sauce, very hot
  • 500 ml (2 cups) frozen hot peas, cooked and hot

Directions

Click the steps to erase them.

  1. Preheat the oven to 400°F (205°C). Cover two sheets of parchment paper.
  2. Cut the chicken into strips and pound with the palms of your hands to flatten slightly.
  3. Place in a bowl, drizzle with a thin stream of olive oil and mix well. Set aside.
  4. In a large bowl, add the cereals, paprika, flour, baking powder and Italian spices. Generously season with salt and pepper and mix.
  5. One at a time, place the chicken strips in the breadcrumbs and press firmly so that the mixture sticks as much as possible.
  6. Place on the baking sheet and drizzle with olive oil on both sides. Place in the oven and cook for 15 to 20 minutes, or until chicken is cooked.
  7. Meanwhile, place the slices of prosciutto on the other baking sheet and place in the oven. Cook for about 10 minutes or until the prosciutto is crispy. Crumble and reserve.
  8. Build your hot chicken! Place a slice of bread on a plate followed by a few pieces of crispy chicken. Bury with OKA cheese, hot chicken sauce and pieces of prosciutto. Garnish with peas and serve immediately!