Corn chip chicken

John Torodes corn chip chicken has a crunchy coating for a twist on chicken in breadcrumbs, great served with a spicy tomato salsa and crushed avocado
By John Torode
Corn chip chicken
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the chicken:

  • 6 chicken breasts
  • 150 ml creme fraiche
  • 1 egg, beaten
  • 60 g corn chips, finely crushed
  • oil, for frying
  • butter, optional, for frying

For the tomato salsa:

  • 1 small red onion, chopped
  • 200 g tomatoes, roughly chopped
  • small handful basil, roughly chopped
  • handful parsley, roughly chopped
  • large bunch coriander, roughly chopped
  • 30 ml olive oil
  • 1 red chilli, finely chopped
  • 1 lime, juiced

For the avocado mash:

  • 1 lime, juiced
  • 2 avocados, chopped


1. For the chicken: One at a time, dip each chicken breast in the crème fraîche and then egg and then roll in the corn chips. Leave to soak so they go a little soggy.

2. Add the oil to a frying pan over a low-medium heat and add the chicken breasts, in batches if necessary. Fry over a low heat for 4-5 minutes before you turn them over and then cook for another 4-5 minutes. Turn them again and repeat the process, adding a knob of butter and sprinkling with salt, cook the chicken slowly so that it cooks all the way through.

3. For the tomato salsa: In a bowl, mix the red onion, tomatoes and herbs and season with salt and pepper. Add the olive oil, red chilli and the lime juice and mix well, cover and set aside.

4. For the avocado mash: Squeeze the lime juice over the avocado, take 2 tablespoons of juice from the tomato mixture and fork it into the avocado mixture to create a chunky mash.

Want to see more? Take a look at lots more of our chicken recipes.

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