Sesame and coconut crumbed chicken with whole grain mustard mayo

Ingredients

1 cup of panko crumbs- you can use gluten free crumbs, or blitzed rice crackers or corn flakes, or you can use all coconut and sesame seeds.

Panko crumbs are a japanese breadcrumb made without the crusts. You can also make your own. They are found in the Asian section at the supermarket.

¼ cup of sesame seeds

¼ cup of shredded or desiccated coconut

1 double chicken breast, this is about 500-600g

1 egg, beaten with a splash of water

Cornflour or rice flour or whatever you would normally use- you need about 1/3 of a cup

Method

Mix the panko, sesame and coconut together and put into a big plate.

Take the tenderloin off if you have one. Then slice your chicken into thick finger sized pieces.

Put your cornflour onto a plate and then dip into the cornflour, shake off the excess and then dip into the egg and then the crumb mix. 

Continue until all the chicken is used and then put into the fridge until you need it. You can do this the day before you need them if you wanted.

Fill the bottom of a large pan with oil/fat. You only need about 1 cm.

Heat the oil, and when hot place your chicken in, have the heat on medium, watch the chicken doesn’t get too brown too quickly or the outside will be dark and the chicken will be raw. Cook for about 3-4 minutes each side and then drain on absorbent paper. The bigger pieces you can cut open to make sure the chicken isn’t pink inside.

Serve with a veggies or salad and a whole grain mustard mayo using the recipe below and adding in some wholegrain mustard. Take some of the mayo out first then you still have plain mayo to use for something else.

Homemade mayonnaise

Makes 1 cup

Ingredients

1 whole egg

1 tbsp apple cider/ white wine vinegar plus a little extra to add if you need it after you taste it

1 tsp dijon mustard a little extra to add if you need after you taste it

1 cup of light olive oil, you can use avocado or macadamia oil too. Extra virgin olive oil is very strong tasting, beware! I don't recommend to use it.

Method

In a bowl place your egg, mustard and vinegar together, then whisk and slowly add your oil, continue whisking until all the oil is used. Taste it and add more mustard and vinegar if you need it. Season with salt. If it is too thick you can add a little water. You can add garlic, herbs, curry powder, pesto, whole grain mustard, saffron etc to flavor it.

You can also use a stick blender to make it