Ingredients
FOR THE CHICKEN:
4 chicken breasts
1 cup buttermilk
½ cup Beerenberg Chilli Sauce
3 cups Cornflakes, slightly crushed
Spray olive oil
FOR THE DIPPING SAUCE:
1 cup sour cream
½ cup Beerenberg Chilli Sauce
Baby cos leaves, washed and dried
Fresh coriander leaves
Directions
Preheat the oven to 180°C. Line a baking tray with baking paper.
Cut the chicken into large dice. Mix buttermilk and Beerenberg Chilli Sauce together in a
large bowl. Place the crushed Cornflakes on a tray ready to crumb.
Dip the chicken pieces in the buttermilk mixture to coat then roll in cornflake crumbs to coat, gently pressing the crumb onto the chicken.
Place crumbed chicken onto baking tray, leaving some space between the pieces.
When all the chicken is crumbed, lightly spray with olive oil, place in oven, cook for 12 minutes or till golden.
Meanwhile, create a dipping sauce by mixing sour cream and Beerenberg Chilli Sauce together. Place in a small bowl.
Arrange cos leaves on a platter with dipping sauce, add the cooked chicken bites and serve with fresh coriander leaves.
Enjoy - Dip a chicken bite in the sauce, place on a cos
lettuce leaf to wrap with a coriander leaf.
