Crumbed Indian chicken salad

Serves 4
Cooking time: 20 minutes


  • 200g fresh breadcrumbs
  • 5ml (1 tsp) ground cumin
  • 5ml (2 tsp) ground coriander
  • 5ml (1 tsp) fresh ginger, grated
  • 1 red chilli, seeded and finely chopped
  • Salt and freshly ground black pepper, to taste
  • 120g (1 cup) cake flour
  • 5ml (1 tsp) baking powder
  • 2 large eggs
  • 200g Grain Field Chickens Mini Chicken Breast Fillets, battered out lightly


  1.  In a large mixing bowl, mix the breadcrumbs with all of the spices.
  2.  In another bowl mix the flour and the baking powder and in a separate bowl beat the eggs lightly.
  3.  Dip the breasts into one at a time into the flour, then the egg and finally into the breadcrumbs and pack to coat well. Place on a cooling rack to dry out slightly.
  4.  Heat enough oil to deep fry the chicken in batches until cooked through and golden. Drain.