Quick crispy crumbed chicken with creamy corn slaw salad & smoky mayo

Prep Time: 12

Cook Time: 8

Total Time: 20

Servings people

Appliance/Function:

In a medium-sized bowl combine ½ cup Greek yoghurt, 1 egg and a pinch of salt. Pat 600 g chicken breast dry. Place your hand flat on the top of the chicken and slice through horizontally. Season with salt and pepper. Add the chicken to the yoghurt mixture and turn to coat. Set aside to marinade.

Meanwhile, roughly chop 1 baby cos lettuce. Drain and rinse 400 g corn. Add lettuce, corn, 2 cups slaw mix, and 1 tbsp of the smoky aioli to a medium-sized bowl, and toss to combine. Season with salt and pepper to taste.

Combine 1 cup panko breadcrumbs and ¼ cup Southern-style seasoning in a shallow bowl. Heat 2 tbsp olive oil in a large frypan on medium-high heat. Pick up a piece of chicken, let excess marinade drip off, press to coat in the breadcrumb mixture, then shake off excess. Cook the chicken for 3-4 minutes on each side, until golden and cooked through. Repeat the process until all the chicken is cooked. Set aside on a paper towel to drain and then slice.

Divide the creamy corn slaw salad between plates and top with the sliced crispy crumbed chicken. Serve with the smoky mayo on the side.