Crisp Chicken, Radish Pea Salad and Ranch
Hot, crisp chicken, cold, crunchy vegetables, and a coat of ranch. It’s such a crowd pleaser and simple to throw together. It’s basically a colonel burger from the ‘dirty bird’, but with salad. A dish for grown-ups — though small people tend to love this one just as much.
Serves 6-8.
Ingredients 12
6 chicken thighs, skinless, boneless
75 g plain flour (all-purpose flour)
2 free-range egg, organic, lightly whisked
120 g panko breadcrumbs, coarse, plus extra if needed
salt, to season
black pepper, freshly ground, to season
60 ml rice bran oil
1⁄2 continental cucumber, long, shaved into ribbons with a peeler
6 radishes, scrubbed, thinly sliced
65 g frozen peas, blanched in boiling water
50 g sugar snap peas, trimmed, cut lengthways
185 ml ultimate ranch dressing, plus extra to serve on the side, see my recipe
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Method 7
Preheat the oven to 180˚C (360˚F).
Set three shallow bowls along your kitchen bench and add, from left to right, the , followed by the whisked , and finally the .
Roll the thighs out so they are flat (no need to flatten them with a mallet), then coat each fillet in the before dredging in the and finally coating in the . Season with salt and freshly ground black pepper.
Place an ovenproof frying pan over medium–high heat. Add the and, once shimmering, add the , being careful not to overcrowd the pan. Cook for 1–3 minutes or until the chicken takes on a lovely golden colour. Flip the chicken, then pop the pan in the oven for 6 minutes or until the chicken has cooked through.
Remove the from the oven and cut into thick slices.
Layer the , , and on a plate and top with the sliced . Drizzle with the and season with salt and pepper. Serve with additional ranch on the side.
Serve hot, to best enjoy the crisp hot against the cooling fresh vegetables.
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Notes
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