For the chicken:
- 500g boneless chicken thighs
- 1/3 cup rice, almond or buttermilk
- 1 large egg
Whisk together the wets, cut the chicken into tiny pieces, leave it soaking in the wet mix as you prepare the ingredients for the crumb
Panko crumb:
- 1 and 1/2 cups of panko
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 and 1/2 teaspoon making up of dried basil, oregano, and parsley
- salt and pepper as you need, I use half and half white and black pepper cos I prefer the aroma of the white pepper
You can deep fry this, or bake (425 degrees).
Take the chicken, try to shake off a most of the moisture and take it to the crumb mixture. Make sure it's not too wet otherwise the panko doesn't stick to the chicken too well. I fry until it's golden fry on each side, leave on a tissue rack for the oil to dry off.
For the dressing:
- 2 parts honey mustard and mayonnaise, change it to your taste, and I like a TINY squeeze of lemon to add some zing :)
