1. Chicken Fillet 3 PCs. (meaning 3 halves of kurogrudi). Instead of breast, you can use chicken thigh fillet. With it it is tastier, and with a breast it is Dietetic. Rinse, cut into any small pieces, put in a bowl. Add 100-200 ml of kefir, 1 crushed clove of garlic, 1 h. l. sweet paprika and oregano, salt and pepper to taste. Marinate for 1 hour. You can not marinate, it will still be delicious.
2. for batter you need to use the best cornflakes that you find. The best are without sugar and where there are fewer additives. Look in the bio-products departments and sections for diabetics. I needed only 100g for a whole baking sheet. Grind the flakes in a blender into crumbs. In the same place (in a blender) you can add 1-2 tbsp.L. Parmesan, paprika, Provencal herbs.
3. for the batter you need about 50g Tsz flour and 1 egg. Now there will be a life hack: you need to beat the egg with a mixer with a pinch of salt for 3 minutes, then it turns into a cap of foam and you will definitely have enough for a whole baking sheet. If you dip the pieces in just a beaten egg with a fork, you will need 2-3 pieces
4. Pour the flour and flakes into 2 large plates, pour the egg into a bowl. It is convenient to do in batches: throw pieces of meat on a plate with flour over the entire surface, then lightly dip them in the egg (straight with both hands, like a conveyor), throw them on a plate with breading, and only then put them all on a baking sheet at a sufficient distance from each other so that everything is baked.
Important 1: if done not in batches, but in 1 piece, then all the breading ingredients will end very quickly, and half of them will remain on your hands.
Important 2: the breading should not cover the whole piece, just a little for crunch and shade in taste.
5. bake in the oven at 180C with the grill function for about 30 minutes. Serve deliciously with bluchise, guacamole and tomato salsa. Bluchiz is ideal for chicken, and salsa with guacamole perfectly harmonize with corn notes in taste.
Now about how I make sauces:
1. Blue Cheese I don’t like cheese heating/melting or spoiling it with lots of extra ingredients, so I do this: mash with a fork or whisk in a blender 100 gr. cheese with Noble blue mold (I have Italian Gorgonzola), add the juice of 1 slice of lemon, a pinch of black freshly ground pepper and Greek yogurt/matzoni/milk so that the consistency of the sauce was like thick sour cream. Done!
You can add cottage cheese or cream here. You can add herbs and garlic. Experiment;)
2. guacamole
2 avocados, 1 tomato, 1 small(!) red onion, 1-2 cloves of garlic, 10 stalks of coriander (cilantro), juice of 0.5-1 lime (depending on its size and degree of acid), a pinch of ground cumin (optional), salt, pepper, chili to taste (add gradually). Everything except tomato and a couple of branches of cilantro punch in a blender to a smooth consistency, try, adjust the taste with spices. It should be spicy, moderately sour and spicy. Then add the diced tomato and chopped leaves of the remaining coriander, mix, try again. For beauty, sprinkle with sweet paprika.
3. tomato salsa
2 ripe good tomatoes (cut into cubes, let the excess juice drain for 5 minutes), 1 small red onion, 1 small garlic clove, 10 stalks of coriander (cilantro), juice of half a lime/lemon, salt, pepper, paprika, chili to taste (add gradually). By analogy with guacamole: you can cut, you can blender. If desired, you can add half a bell pepper, balsamic, olive oil.