Phil Vickery demonstrates a simple chicken dish, perfect for an outdoor summer lunch for all the family
Ingredients
For the chicken:
- 4 chicken thighs, skinned and boned
- 2 tbsp Dijon Mustard
- 4 tbsp condensed milk
- 3 tbsp plain flour
- 2 medium eggs, lightly beaten
- 12 tbsp dried breadcrumbs
- 4 tbsp vegetable oil
For the salad:
- 2 limes, for grated zest and juice
- 1 tbsp cider vinegar
- 3 tsp caster sugar
- 4 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 dessert apple, eg Cox’s
- 1 large Bramley apple
- 2 ripe Conference pears
- ½ iceberg lettuce, shredded
- Salt and freshly ground black pepper
Method: How to make Sweet fried chicken with a tangy apple and pear salad
Place the chicken thighs in a shallow dish and spread the mustard and condensed milk over them. Set aside for 20-30 minutes.
Place the flour, beaten egg and breadcrumbs into three separate wide, shallow dishes.
Lightly dust the coated chicken thighs in a little flour, then dip into beaten egg and finally the breadcrumbs, patting down well. Transfer to an airtight lidded container and pop in the fridge until you are ready to cook.
To make the dressing, place the lime zest juice, vinegar, sugar, olive oil, mustard and seasoning in a screw-top jar with a lid, and give it a good shake to mix well.
When you are ready to cook, heat a large frying pan, then add the vegetable oil. Place the crumbed thighs into the hot oil, and cook for 8-10 minutes on each side, nice and gently – you may need a little longer.
Next, roughly grate the apples, with skin, discarding the cores, and place in a large bowl. Quarter the pears and remove the cores, then slice finely and add to the bowl. Pour over the dressing and mix well to coat.
Next add the lettuce and mix the salad together.
To serve, place some salad on a plate and top with a chicken thigh.
