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Ingredients

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Crumbed Chicken Strips:

Chips:

Cajun Calamari:

Crumbed Mushrooms:

Preparation

  1. Crumbed Chicken Strips:

    • Heat the oil to 160 °C in the deep fryer.
    • In a mixing bowl, mix the Knorr Professional Chicken Breading Original and the Knorr Professional Mash Flakes. Coat the chicken strips in the beaten eggs and then in the chicken breading mixture.
    • Deep fry the chicken in the deep fryer until golden brown.
    • Basket portion is approximately 80 g per portion.
  2. Chips:

    • Preheat the deep fryer for 180 °C.
    • Deep-fry the potato chips for 5-10 minutes until the chips are crispy and golden brown.
    • Drain off the excess oil and sprinkle with Robertsons Chip & Potato Seasoning.
    • Basket portion is approximately 100 g per portion.
  3. Cajun Calamari:

    • Pre-soak calamari rings in buttermilk.
    • In a mixing bowl, mix the Knorr Professional Chicken Breading Original and the Knorr Professional Mash Flakes and the Robertsons Cajun Spice. Dip the soaked calamari rings in the breading mixture.
    • Deep fry the calamari in the deep fryer until golden brown.
    • Basket portion is approximately 60 g per portion.
  4. Crumbed Mushrooms:

    • Heat the oil to 160 °C in the deep fryer.
    • In a mixing bowl, mix the Knorr Professional Chicken Breading Original and the Knorr Professional Mash Flakes. Coat the mushrooms in the eggs and then in the breading mixture.
    • Deep fry the mushrooms in the deep fryer until golden brown.
    • Basket portion is approximately 60 g per portion.
  5. Chef’s Tip!

    • The perfect meal to serve with the hellmann’s dipping pots.