Truffle Chicken Hot Rocks
Ingredients:
- 2 chicken breasts
- 150g breadcrumbs
- 2 eggs
- 5 tbsp plain flour
- 1 tsp salt
- 1 tbsp cayenne chilli powder
- 1 tbsp smoked paprika
- 50g unsalted butter
- 1 tbsp sesame seeds
- Handful of chopped chives
Directions:
- Preheat the oven to 180°C (fan 160°C).
- Slice the chicken breasts straight down the middle, then chop into chunks around 3cm wide.
- In a large mixing bowl, add the flour, salt, cayenne chilli powder, smoked paprika and garlic powder. Mix well.
- In a separate bowl, crack the eggs and add 1 tablespoon of Black Truffle Hot Sauce. Mix to combine.
- In another bowl, add the breadcrumbs.
- Add the chicken to the seasoned flour and mix until coated. One by one, shake off any excess flour, dip into the egg mixture, then roll each piece in the breadcrumbs until fully coated.
- Place the coated chicken onto a baking tray. Ideally one with a wire rack to help them cook evenly and go extra crispy.
- Bake for 15 minutes, then flip each piece and return to the oven for a further 10 minutes.
- While the chicken cooks, make the special sauce. Heat a pan over medium heat, add the remaining Black Truffle Hot Sauce, and stir for 1 minute. Add the butter and Truffle Honey, stirring continuously until bubbling and glossy. Remove from heat.
- Add the cooked chicken pieces to the pan and gently toss until evenly coated in the sticky, spicy truffle sauce.
- Plate up and finish with a sprinkle of sesame seeds and chopped chives for texture and presentation.
Truffle Hot Rocks (Serves 2-3) ✨Pre-Order Our Recipe Book
- 2 chicken breasts
- 150g breadcrumbs
- 2 eggs
- 5 tbsp plain flour
- 1 tsp salt
- 1 tbsp cayenne chilli powder
- 1 tbsp smoked paprika
- 50g unsalted butter
- 1 tbsp sesame seeds
- Handful of chopped chives
Directions:
- Preheat the oven to 180°C (fan 160°C).
- Slice the chicken breasts straight down the middle, then chop into chunks around 3cm wide.
- In a large mixing bowl, add the flour, salt, cayenne chilli powder, smoked paprika and garlic powder. Mix well.
- In a separate bowl, crack the eggs and add 1 tablespoon of Black Truffle Hot Sauce. Mix to combine.
- In another bowl, add the breadcrumbs.
- Add the chicken to the seasoned flour and mix until coated. One by one, shake off any excess flour, dip into the egg mixture, then roll each piece in the breadcrumbs until fully coated.
- Place the coated chicken onto a baking tray. Ideally one with a wire rack to help them cook evenly and go extra crispy.
- Bake for 15 minutes, then flip each piece and return to the oven for a further 10 minutes.
- While the chicken cooks, make the special sauce. Heat a pan over medium heat, add the remaining Black Truffle Hot Sauce, and stir for 1 minute. Add the butter and Truffle Honey, stirring continuously until bubbling and glossy. Remove from heat.
- Add the cooked chicken pieces to the pan and gently toss until evenly coated in the sticky, spicy truffle sauce.
- Plate up and finish with a sprinkle of sesame seeds and chopped chives for texture and presentation.
