Crispy semolina chicken
Chicken nuggets seem to always be welcome by both grown-ups and kiddies. However, given their typical breadcrumby, deep-fried nature, I decided to reinvent this dish into a more heart/blood-vessel friendly version; and I came up with this easy peasy concoction.
The pear in this recipe tenderises the meat, and the semolina coating, when griddled (even with a minimal amount of oil), gives us the desirable crispy texture!
Chicken − 600 g, sliced into thin strips
Pear − ⅓, peeled and mashed
Garlic salt − ⅓ teaspoon
Paprika − ½ teaspoon
Dried coriander leaves − ½ teaspoon
Coarse semolina − 3 tablespoons
Erythritol Gold − 1.5 tablespoons
Rapeseed or sunflower oil spray
1. Add all ingredients together in a large bowl and make sure all the chicken strips are well coated.
2. Heat some spray oil in a griddle, and cook the chicken until cooked through and the outside is golden.