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Chicken Preparation

  • Chicken Leg Quarter Fillet 180 g
  • All Purpose Flour 90 g
  • Japanese breadcrumbs 120 g
  • Cornflakes, crumbles 120 g
  • Corn oil for deep frying

Country Gravy Preparation

  • Minced Bacon 80 g
  • Unsalted Butter, cut into cubes 30 g
  • White Onions, finely minced 100 g
  • Evaporated Milk 250 g

Spoon Bread Preparation

  • Milk 240 ml
  • Kosher salt (a pinch) 1 g
  • Cheddar Cheese, shredded 240 g
  • Canned Corn Kernels 240 g
  • Spring Onions, finely chopped 60 g
  • Eggs, whipped 2 pc
  • Unsalted Butter, cubed 30 g
  • Red Pepper Flakes, ground 1 g
  1. Chicken Preparation

    • Combine the breadcrumbs and the cornflakes in a bowl
    • Season the chicken fillet with Knorr Aromat Seasoning
    • Dip the seasoned chicken in the flour, then the egg, then the breadcrumbs/cornflakes mixture
    • Chill for 30 minutes
    • Heat the oil up and deep-fry the chicken until golden brown and cooked through
  2. Country Gravy Preparation

    • In a hot sauce pan, render the fat of the bacon
    • When the bacon is golden brown, add the butter to the pan
    • Add the onions and let them sweat
    • Whisk the diluted Knorr White Sauce Mix in and bring the mixture to a boil
    • Add the evaporated milk
    • Add the parsley
  3. Spoon Bread Preparation

    • Preheat oven to 400F
    • In a sauce pot, whisk the milk, Knorr Mashed Potato Flakes, and salt together until the mixture thickens
    • Stir the cheese, corn, and spring onions in
    • Whisk the whipped eggs in
    • Pour the mixture into a baking dish (with around 1000 gram capacity)
    • Top with the butter, pepper flakes, and the remaining cheddar cheese
    • Bake for 25 to 30 minutes or until the center is set and the cheese is lightly-browned
    • Remove from oven for immediate serving
  4. Presentation

    • Serve the fried chicken steak with country gravy and a side of spoon bread