cornflake crusted chicken, creamy street corn dip, served with potato puffs and jalapeño lime ranch.
This bowl has all the things! Crunchy (air)fried chicken with a cornflake coating, smoky bacon, tangy and spicy jalapeño lime ranch, sweet creamy street corn dip, salty Cotija or feta cheese, and the cutest potato puffs. Seriously, look at them. Almost too adorable to eat. Whether you're cooking for yourself or your person, you will absolutely fall in love with this recipe.
"If cooking is your love language, this one is a MUST."
Why should you try this bowl?
*Street Corn - This street corn dip is one of the best you’ll ever make – crunchy sweet corn, scallions, lime zest, a little fresh garlic are just some of the ingredients that make this so full of flavor!
*Fried Chicken - marinaded in pickle juice and milk to ensure they are super tender and subtle tangy.
*Jalopeno Lime Ranch – This is a sauce that I reuse again and again because it’s so dang addictive. It's inspired by Chuy's green dip (iykyk).
Fried Chicken & Cotija Street Corn
Ingredients:
6 oz chicken breast *or alternate protein
Turkey bacon (2 slices)
1 tsp olive oil *or spray
Greens (arugula, asparagus, cucumber)
Crumbled Cotija or feta cheese
Russet or sweet potatoes
MARINADE+COATING
1/4 c milk
1 tbsp lemon juice
1/4 c pickle juice
1 tbsp cornstarch
1/2 c cornflakes
1 tsp: garlic + onion powder, paprika, salt
1/2 tsp cayenne
Pinch pepper
2 Egg or egg whites
1 tbsp olive oil *optional
CREAMY STREET CORN DIP:
1/2 can sweet corn, drained
100g nonfat plain Greek yogurt
1 tbsp lime juice
1/4 tsp dill or 1 tbsp pickle relish
1 tbsp minced garlic
Minced jalapeños
Green onion
Cilantro
Sea salt, pepper, to taste
1/4 tsp chili powder, pinch chili flakes
JALOPENO LIME RANCH:
100g nonfat plain Greek yogurt
1 tbsp lime juice
1/2 tsp salt, pinch pepper
1/2 tbsp dry ranch seasoning
1/2 tsp garlic powder
Jalapeños, to taste
1 tbsp tahini
1 handful cilantro
(Serves 2)
Method:
FRIED CHICKEN
1. Pour pickle juice, lemon, and milk into a medium bowl. add in your chicken then cover with plastic wrap and let it marinate in the fridge for at least 1 hour (or overnight).
2. Once ready to fry, smash the cornflakes to create crumbs that will stick to the chicken. Add spices, cornstarch, and cornflakes to a bowl. Heat a greased cast iron skillet or preheat air fryer to 350°F.
3. Taking the chicken pieces one at a time, pat them dry from marinade. Place in the cornflake mixture, then dunk in a separate bowl with the eggs or egg whites. Then back into cornflake mixture, making sure the chicken is well coated.
4. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.
If frying, gently add chicken strips to the pan with a little olive oil. Fry until golden brown, turning every few minutes. I air fried mine at 360F for about 14 minutes.
*pan fried bacon in a skillet for about 3 minutes per side on medium heat.
STREET CORN DIP:
1. Add all ingredients to a bowl and mix until smooth and creamy. Set aside.
RANCH:
1. Add all ingredients to a blender or food processor and pulse until smooth. We did have sauce left over! Store in a mason jar or a bowl tightly sealed. Refrigerate up to five days.
POTATOES & VEG:
1. I baked my potatoes and veg on a lined baking sheet with a little olive oil, garlic, salt and pepper. Potatoes took 20 minutes at 425F, and the asparagus took about 13 minutes.
ASSEMBLE:
1. Plate up your greens, street corn dip, fried chicken, and potatoes. Top with jalopeno lime ranch and Cotija or feta cheese. ENJOY!
*Nutritional values may vary based on what you use.
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