Deli Fresh Lime & Coriander Southern Crisp Chicken
1 cucumber, peeled
2 tsp salt
1 carrot, peeled & julienne
2 tsp red chilli, seeded & diced
1 lime, juiced
1 tbsp black sesame seeds
15 mint leaves, julienne
1 cup greek yoghurt
1 tsp sea salt
1 tsp sugar
3 tbsp berbere spice seasoning
200g cornflour
100g polenta
4 eggs
1 1/2 cups buttermilk
4 tbsp liquid honey
To prepare the cucumber noodles, cut the cucumber lengthways, deseed with a teaspoon and cut into long strips with a mandolin.
In a mixing bowl, mix the cucumber and salt together, place in refrigerator for an hour and then wash the cucumber and spin dry in a salad spinner.
Place the cucumber back into the mixing bowl, add in the rest of the ingredients and mix to combine.
To prepare the chicken, heat a wok with canola oil to 180oC and have a tray prepared, lined with kitchen paper towel.
In a mixing bowl, toss together the salt, sugar, berbere spice, cornflour and polenta, mixing thoroughly. In another mixing bowl, whisk together the eggs and buttermilk.
Place the chicken into the dry ingredients then into the wet ingredients and back into the dry ingredients.
In small batches, fry the chicken until crisp and golden. Placed the cooked chicken on the paper lined tray to drain.
Twist the cucumber noodles onto a plate with a fork. Place the Deli-Fresh Lime and Coriander tenderloins on top of the noodles. Drizzle over a little honey and serve.