No-fry fried chicken with carrot and sweetcorn salad

DIFFICULTY LEVEL:  High
REQUIRES ASSISTANCE: Yes
Portions : 4

INGREDIENTS

FOR THE CHICKEN

  • 3 cups of flour
  • 8 eggs
  • 4 cups bread crumbs (alternatively, panko or use simple flour)
  • 4 leaves of hoja santa (alternatively,  cilantro)
  • 60 g epazote leaves (alternatively, thyme, fennel, dill, or any other herbs)
  • 4 chicken legs
  • 100 g butter (alternatively, olive oil or sunflower oil)

FOR THE CARROT AND SWEETCORN SALAD

  • 2 cups of sweetcorn kernels
  • 1 cup carrots

FOR THE CORIANDER EMULSION

  • 200 g coriander stems
  • 2 cups olive oil
  • Salt to taste
  • Amount of water required

METHOD

FOR THE CHICKEN

  1. Preheat the oven to 170º C and pour the flour into a bowl.
  2. Beat the eggs in a separate bowl. Mix the bread crumbs with the salt in another bowl, and add to the finely chopped epazote and hoja santa leaves.
  3. Coat the chicken legs first in flour, then in the beaten eggs and lastly in breadcrumbs.
  4. Place butter on a baking sheet or baking tray and add the chicken legs, then add a cube of butter on top of each leg.
  5. Bake for approximately 18 minutes at 74ºC. Use a meat thermometer to check if it is cooked, or cut into the meat – the juices should run clear.

FOR THE CILANTRO EMULSION

  1.  Blanch the cilantro stems in water until they are bright green. Then transfer them to an ice-water bowl.
  2. Blend the cilantro stems, gradually adding the olive oil.
  3. Add salt to taste.

Blanching: A brief method of cooking where food is placed in boiling water for a few seconds or minutes, depending on the type of food.

FOR THE CARROT AND SWEETCORN SALAD

  1. Boil the cork kernels in salted water for 8 minutes.
  2. Wash the carrots and chop them in half.
  3. Place the vegetables in a bowl and add the coriander stem emultion.