Tiras de frango empanadas

Ingredientes

• 24 mini chicken fillets (approx. 950g / 2 pounds)
• 3 eggs (lightly beaten)
• 1 cup (130g) flour (plain/all purpose)
• A few turns of salt and pepper mill (to season flour)
• 3 cups (150g) panko breadcrumbs
• 1/2 cup (75g) cornflakes (I used Crunchy Nut)
• 1 tsp garlic salt (or table salt)
• 1 tsp sweet paprika (or Cajun seasoning)
• 2 tbsp olive oil
• Cooking spray (, such as Fry Light)
• 4 tbsp mayonnaise
• 1 tbsp ketchup
• 2 tsp yellow mustard
• A little pickle brine ((optional))

Modo de preparo

1. 1

   Preheat your oven to 200°C 400°F). Line a large baking tray with parchment paper or a silicone mat and mist with cooking spray.

2. 2

   Blitz the cornflakes using a mini chopper until they are the size of the panko breadcrumbs – not so small that they turn to dust. Combine the cornflakes with the panko, garlic salt and sweet paprika in a large shallow bowl. Add the olive oil and stir again.

3. 3

   Add the eggs to a second bowl and beat lightly. Prepare a third bowl with the flour.

4. 4

   Use a fork to dredge the chicken in the flour, shaking off any excess. Then dip in the beaten egg and finally the breadcrumb mixture.

5. 5

   Place on the prepared tray. Repeat until you have used all the chicken strips, spacing them on the tray (you might need to cook in batches).

6. 6

   Oven bake for 15-17 minutes or until the chicken is cooked through. Check with an instant read thermometer if you are unsure, it should register 75°C /167°F.

7. 7

   Alternatively preheat your Air Fryer for 5 minutes at 200°C 400°F). Mist the basket with cooking spray and place 4-5 strips in it. Mist the chicken with cooking spray and air fry for 7-8 minutes. Repeat until you have cooked all the goujons.

8. 8

   Combine all the ingredients for the dipping sauce in a bowl and serve with the goujons.