Crispy Chicken, Smoky Mix
Ingredients
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Traditional Mustard
1 tsp
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Greek yoghurt
4-5 tbsp
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Honey
2 tbsp
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Black Ratanakiri Pepper
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Kampot Fleur de Sel
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Chicken breast
400g
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Breadcrumbs
70g
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Smoky Mix
2 tsp
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Garlic powder
1 tsp
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Olive oil
-
-
Spicy honey sauce
-
Honey
3 tsp
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Salted butter
2 tbsp
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Smoky Mix
2 tsp
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Trio of Crushed Chillies
1 tsp
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Black Ratanakiri Pepper
Preheat the oven to 220°C.
In a bowl, mix the traditional mustard, Greek yoghurt and honey with Kampot Fleur de Sel and Ratanakiri Black Pepper.
Cut the chicken breasts into small strips. Marinate the chicken in the mustard sauce for about ten minutes.
Add the breadcrumbs, Smoky Mix and garlic powder to a large bowl. Coat the marinated chicken strips with this mixture.
Place them on a baking tray. Drizzle with olive oil, add black pepper and bake for 20 minutes.
Meanwhile, melt the butter, honey, Smoky Mix and a few flakes of Crushed Chilli Trio in a small saucepan. Mix and season with salt and pepper.
