Caribbean Chicken Recipe with Sweetcorn Fritters - Great British Chefs

Ingredients

• 4 boneless and skinless chicken breasts
• 2 tbsp of West Indian Original Hot Pepper Sauce, plus extra to serve
• 150ml of buttermilk, or skimmed milk
• 1 large egg, beaten
• plain flour, for dusting
• 100g of breadcrumbs
• rapeseed oil, for frying
• salt
• freshly ground black pepper
• 160g of sweetcorn, drained weight
• 75g of self-raising flour
• red chillies, or fresh herbs, chopped (optional)
• 1 dash of milk, if needed
• mixed salad leaves
• 1/4 fresh pineapple, peeled and cut into chunks
• 1/2 red onion, finely chopped
• coconut, shaved into slivers
• fresh coriander