Making your own coconut crumbed chicken at home is a lot easier than you think! We made it simple with this recipe and added some extra coconut flavour.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 chicken breasts
2 eggs, whisked
½ cup desiccated coconut
8 tbsp olive oil

METHOD
1. Preheat oven to 180°C.
2. Dredge the chicken in the whisked egg, and then in the coconut.
3. Heat the oil in a non-stick pan and fry the chicken breasts for 2 minutes per side.
4. Place on a lined baking tray and finish them off in the oven for 20 minutes.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Home-made coconut crumbed chicken appeared first on MyKitchen.

There’s nothing like some good old crumbed chicken schnitzels, and ours have a twist! We’re putting together two great ingredients to bring you a lovely lunch or dinner meal.

SERVES 8 // COOKING TIME 30 min

INGREDIENTS
For the chicken schnitzels
8 chicken breasts
2 eggs
1 tbsp milk
Salt and black pepper
1 cup flour
1 cup couscous
Olive oil, to fry
For the dressing
⅓ cup grated Parmesan
⅓ cup olive oil
½ cup mayonnaise
1 lemon (1 tsp zest and 2 tbsp juice)
1 tsp Dijon mustard
½ tsp cayenne pepper
For the salad
200 g baby spinach
100 g feta, crumbled
200 g fennel, finely sliced

METHOD
For the chicken schnitzels
1. Wrap each chicken breast in cling film. Use a rolling pin to flatten evenly.
2. Combine eggs, milk, salt and pepper.
3. Dip each chicken breast first in the flour, then in the egg mixture, and finally in the couscous, shaking off any excess.
4. Heat the oil in a pan and fry the chicken until cooked through and golden brown, about 2 minutes on each side.
For the dressing
1. Whisk together all the dressing ingredients until well combined.
To assemble
1. Place the spinach on the plate. Top with a schnitzel and a sprinkling of feta and fennel. Finish with a drizzle of dressing.

If you’re looking for another delicious couscous dish, why not check out our shredded beef couscous recipe?

The post Couscous-crumbed chicken schnitzels with salad appeared first on MyKitchen.

Whatever you are munching on this weekend, you are going to want it with a side of our beer-battered onion rings. If you’d like to avoid the alcohol, simply substitute the beer for sparkling soda water.

SERVES 4 // COOKING TIME 20 mins

INGREDIENTS
Vegetable oil, to deep-fry
180g self-raising flour
200 ml amasi
½ cup beer
Salt and pepper
2 large onions, peeled, sliced and separated into rings
Sea salt, to serve

METHOD
1. Half fill a pot with oil and place over high heat, or set a deep-fryer to 180ºC.
2. In a large bowl, mix the flour, amasi and beer. Season. The batter should be smooth and thick enough to coat the back of a spoon.
3. Dip each onion ring in the batter and deep-fry until golden and crisp.
4. Drain on a paper towel and serve with sea salt.

The post Beer-battered onion rings appeared first on MyKitchen.