[Fried Spicy Chicken with Grilled Corn Cob]

I also have written a children fantasy/adventure book called A Journey of Little Croft. It is free and something you can read to pass the time after a delightful meal. You can also email me if you have any questions about cooking or comments on my book. It is my pleasure to share these recipes and knowledges with you guys. Thank you very much and have a great day!!! 


Serves: 2

  • 2 chicken breast
  • 1 egg, slightly whisked
  • 6 tablespoons oil

Spicy Breadcrumb Mix:

  • 100g bread
  • 1 coffee spoons salt
  • 1 coffee spoons sugar
  • 2 coffee spoons paprika
  • 2 coffee spoons cayenne pepper
  • 2 coffee spoons pepper

Spicy Butter for Corn Cob:

  • 2 corn cob, cut each cob into for equal portions
  • 100g butter
  • 1 coffee spoons salt
  • 3 coffee spoons sugar
  • 1 coffee spoons cayenne pepper
  • 2 spring onion, thinly sliced

Cooking Method:

  1. Use a blender to blend the bread into very fine pieces. Mix the blended bread with the salt, sugar paprika, cayenne pepper, pepper in a large plate. Put the spiced mix to one side
  2. Put the chicken on the chopping board. Slice the chicken parallel with the chopping board to form two thin flat pieces. Use a wooden mallet to flatten the chicken evenly. Dip each chicken piece into the whisked egg and then roll it in the spiced mix. Use your hand to slightly tab each chicken piece so it will not cover with too much spiced mix. Put all the chicken in one side.
  3. Put the butter, salt, sugar, cayenne pepper and spring onion into a large bowl. Use your hand to press and mix all these ingredients together until the butter is turned to a soft paste. Apply the spicy butter into each corn piece.
  4. Put all the corn pieces into the grill and grill them for 3-5 minutes.
  5. While the corn is grilling, preheat a large frying pan with oil until very hot. Fry the chicken for 2-3 minutes each side until it turns crispy and golden. When the chicken is cooked, use a kitchen papper to remove all the oil in the chicken pieces. This will keep them crispy and not too oilly.

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