Ingredients 1kg boneless chicken breast - cut into strips 2 cups Corn Flakes - crushed 1 cup flour 1 cup cornmeal Vegetable oil for frying
Marinade: 1 cup of sour milk or buttermilk - (to make sour milk - 1 cup of milk plus 1 tablespoon of white vinegar or lemon juice) ½ teaspoon. ground cumin ½ teaspoon. salt ½ teaspoon. black pepper ½ teaspoon. garlic powder ½ teaspoon. cinnamon ¼ teaspoon. nutmeg ½ teaspoon. garlic powder
For the Spicy Sauce: Can of crushed tomatoes 1 onion - sliced 1 jalapeno – chopped with seeds 5 cloves of garlic - chopped Healthy handful of fresh basil - chopped 1 teaspoon. of brown sugar 1 tablespoon. of vinegar ½ teaspoon. of garlic powder ½ teaspoon. of chili powder ½ teaspoon. of ground cumin ½ teaspoon. of salt ¼ teaspoon. of black pepper
Directions Place chicken strips in marinade and place in refrigerator for one hour or up to overnight.
Measure 2 cups of Corn Flakes and place in a food processor and process until crushed.
Combine the Corn Flakes with the cornmeal and flour in a shallow bowl.
Coat the chicken strips in the Corn Flake mixture.
Heat a large frying pan with about one inch of vegetable oil. Carefully, place the prepared chicken strips in the hot oil. Turn when golden on one side.
Place in a platter prepared with paper towels.
For the Spicy Sauce:
In the same pan that the chicken strips were prepared in place the garlic, jalapeno and onions and saute until the onions are slightly transparent.
Add the crushed tomatoes, spices and vinegar. Add the spices and basil and simmer on low for about 10 - 15 minutes.