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Chicken Preparation

  • Chicken Leg Quarter Fillet 180.0 g
  • All Purpose Flour 90.0 g
  • Japanese breadcrumbs 120.0 g
  • Cornflakes, crumbles 120.0 g
  • Corn Oil, for deep frying

Country Gravy Preparation

  • Minced Bacon 80.0 g
  • Unsalted Butter, cut into cubes 30.0 g
  • White Onions, finely minced 100.0 g
  • Evaporated Milk 250.0 ml

Spoonbread Preparation and Assembly

  • Milk 240.0 ml
  • Kosher salt (a pinch) 1.0 g
  • Cheddar Cheese, shredded 240.0 g
  • Canned Corn Kernels 240.0 g
  • Spring Onions, finely chopped 60.0 g
  • Eggs, 2 pcs, whipped
  • Unsalted Butter, cut into cubes 30.0 g
  • Red Pepper Flake, ground 1.0 g
  1. Chicken Preparation

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

    1. In a hot sauce pan, render the fat of the bacon.
    2. When the bacon is golden brown, add the butter to the pan.
    3. Add the onions and let them sweat.
    4. Dissolve 15g of Knorr Cream Soup Base Mix into 120ml of water. Bring to boil and simmer for 3 minutes. Add to the pan and whisk well. Bring to a boil.
    5. Add the evaporated milk.
  3. Spoonbread Preparation and Assembly

    1. Preheat the oven to 400F.
    2. In a sauce pot, whisk the milk, Knorr Mashed Potato Flakes and salt together until the mixture thickens.
    3. Stir the cheese, corn, and spring onions in.
    4. Whisk the whipped eggs in.
    5. Pour the mixture into a baking dish (with around 1kg capacity).
    6. Top with the butter, pepper flakes, and the remaining cheddar cheese.
    7. Bake for 25-30 minutes or until the center is set and the cheese is lightly browned.
    8. Remove from oven for immediate serving.
    9. Serve the fried chicken steak with country gravy and spoonbread on the side.