Corn-Chip Crusted Chicken

In a medium size bowl add 1/2 cup of plain flour with 1/4 tsp black pepper and mix together. Set aside.

In another bowl mix together your egg and milk of choice and whisk it until combined. Set aside

Using a food processor pulse 2 cups plain corn chips until they're crumbly but not too fine and not too chunky.

In the third bowl combine the corn chips, 1 cup of flour, and all of the spices and herbs listed above. Set aside.

Wash and drain your chicken from any excess liquid, trim fat if required. I personally like to cut my chicken breasts in half and then slice them into two or three thin slices long ways with a sharp flat paring knife. Set aside.

Prepare a large tray and flour it with a small sprinkle of flour. Set aside.

Now I like to use a fork to handle the chicken it helps keep your hands from getting into a sticky mess. Pick up your chicken on the thickest part with the fork and dunk it into the flour, than dust off excess flour and dunk it into the egg mixture, drain the excess and then drop it into your crumbing mixture. I use a spoon to poor the mixture on the top of the mixture then flip it over and ensure all of the fillet is covered with seasoning/crumb. Place on the floured tray and repeat until finished all the chicken fillets.

This is a photo of thicker crumbs schnitz (using corn chips)

Using a large frypan with good depth fill it about 2cm thick with vegetable or canola oil and heat over medium to high heat. Once the oil is heated I turn it down to med-low heat this ensures that the chicken cooks properly and the crumbling doesn't crisp up and burn quickly. If you find it's cooking very slow and not changing colour increase the heat but don't ever cook them on the highest heat.

This is a photo of corn flakes and corn chips together, I sometimes use the spicy bbq macro organic corn chips when I mix them together and will mix 2 cups of each in and 1/2 cup of flour along with the spices listed above. (My favourite way)

Crunchy, delicious chicken schnitz. (picture of chicken made with cornflakes & corn chips along with some flour and spices explained in step 9. Depends on your preference you can also use all flour and spices too. I'm not a fan of store brought breadcrumb mixtures they're full of a lot of unnecessary ingredients.)

Enjoy, on their own, in burgers and wraps. Use them for chicken parma, what ever you can think of. They even go amazing cut up on top of pizza.