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Ingredients

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Chicken Preparation

Country Gravy Preparation

Spoonbread Preparation and Assembly

Preparation

  1. Chicken Preparation

    1. Combine the black pepper, Knorr Chicken Powder, and water in a pot and place the pot over medium flame. 
    2.  Stir until it comes to a boil. Lower the flame and simmer for one minute. 
    3. Transfer brine to a container and cool at once either through an ice bath or by stirring. You can also add different seasonings and spices, aromatics, and vegetables to make the brine's flavor profile more interesting and exciting.
    4. Submerge sliced chicken parts into brine for 6 hours or overnight.  
    5. Dip the seasoned chicken in the flour, then the egg, then the breadcrumbs/cornflakes mixture.
    6. Chill for 30 minutes.
    7. 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.
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