This is an incredibly simple dish and really shows the flexibility of our rubs. Substitute the chicken for chunky fish fillets or even camembert or brie wedges if you prefer and feel free to add your own personal touch to the mixture too.
Spicy breadcrumbs are so easy to make and any leftover can simply go in the freezer for another time. To avoid contamination though, make sure you take what you need out the bag and leave the rest in there. You don’t want to be adding any that you’ve previously been dipping food into!
But why ‘street’ chicken? We’re not sure exactly, but conjures up an image in our minds of quick, simple, tasty hand-held food! Try it!
Ingredients (serves 2)
- chicken strips, chunky fish fillet strips or brie wedges, cut to around 1cm thick
- large chunk of bread, slightly stale is fine
- 2 tsp Chicken rub or Spicy Taco mix
- handful of chopped herbs, thyme, rosemary or whatever you have in the garden
- 1 large egg, beaten
- vegetable oil for frying
- Put the bread in a food processor and pulse until coarse crumbs; add 2 tsp of the rub, pulse again to combine and tip into a bowl
- Dip the chicken (or whatever) in the egg, then drop in the breadcrumbs and coat well. (TIP! Use one hand for egg-dipping and the other hand for crumbing or you’ll get in a right mess!)
- Quickly dip back in the egg again and back in the breadcrumbs; this double-crumb will give a fab crunch and protect the food. Put this on a plate and repeat with the rest of them.
- Heat the oil; it’s the right temperature when you drop a small cube of bread in and it starts to sizzle and brown within a few seconds
- Gently place the breaded chicken in the oil, placing away from you so it won’t splash. Fry for a few minutes, turning occasionally, until nicely browned.
- Take out, drain on kitchen towels and add a pinch of sea salt
- Serve with the dip of your choice! We love squeezing a clove of garlic through a garlic press into some nice mayonnaise