Sweetcorn fried chicken recipe
Sweetcorn fried chicken recipe, submitted by Lisa Swift, from Clitheroe, Lancs. Lisa says, "Home-made fried chicken is so much tastier than shop-bought!"
1tsp mixed herbs
1tsp dried mustard powder
1 small tin sweetcorn, drained
2 beaten eggs
8 skinned, boneless chicken thighs
Breadcrumbs to coat (about 4 slices day-old bread whizzed in a processor)
Oil for frying
Salt and pepper
1 Mix the flour with the herbs and mustard and place on a flat plate.
2 Purée or finely chop the sweetcorn, add half the beaten egg, mix well and season.
3 Open up the chicken thighs and put a dessertspoon of the sweetcorn mixture on each one. Roll the chicken back up and coat in the seasoned flour then in the remaining egg. Finally coat in the breadcrumbs, pressing in well. Leave the coated chicken in the fridge for 30 mins before shallow-frying in hot oil until cooked through. (Alternatively the chicken can be be baked in the oven on a non-stick tray - I drizzle with a little olive oil if cooking them this way - 190C, gas 5 for 20-25 mins.)