RECIPE: 15-Minute Mexican Fried Chicken with Rice Salad & Chipotle Sour Cream

Mexican Fried Chicken:

• 500g chicken breast, cut into thick strips

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp garlic powder

• Salt & pepper

• ½ cup plain flour

• 1 egg, beaten

• 1 cup panko crumbs

• Oil for shallow frying

Rice Salad:

• 1 cup cooked basmati rice

• ½ punnet cherry tomatoes, halved

• 1 cup baby spinach leaves

• ½ cup frozen corn kernels, defrosted and pan-fried until golden

• 1 jalapeño, finely sliced (leave the seeds in if you’re brave AF)

• Small bunch coriander, roughly chopped

• Juice of 1 lime

Chipotle Sour Cream:

• ½ cup sour cream

• 1 tbsp chipotle sauce (more if you like it spicy)

To serve:
Lime wedges, extra coriander, and a frosty AF Mango Margarita.

Method:

• Toss chicken strips with paprika, cumin, garlic powder, salt and pepper. Coat in flour, dip in egg, then crumb with panko. Shallow fry until golden and cooked through (about 3–4 mins per side).

• Mix cooked rice, tomatoes, spinach, corn, jalapeño, and coriander. Squeeze over lime juice and toss gently.

• Stir chipotle sauce through sour cream until smooth and smoky.

• Plate it all up, pour yourself a Mango Marg, and bask in your kitchen brilliance.