Caribbean Chicken Recipe with Sweetcorn Fritters
An easy chicken recipe, Karen Burns-Booth cooks spicy pan-fried chicken and serves them with a fluffy sweetcorn fritter recipe and tropical salad for added Caribbean flavour.
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Cooking tools:
- Dish
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Spoon
- Spatula
- Stove
- Plastic wrap
- Serving platter
- Measuring cup
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
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