Atlas Masterclass

Shallow Fried Chicken

MASTERCLASS INGREDIENT BOX RECIPE | COOK: 25MINS 

INGREDIENTS:

1. Cheese sauce

2. Chicken* (please note chicken batter is separate) 

3. Macaroni pasta

4. Chicken batter

5. Brown onion

6. Potato

7. Kale

 

METHOD:

  1. Preheat oven to 180 degrees fan forced. Bring a pot of salted water to the boil.

  2. Preheat a pan over a medium/high heat. Once warmed, add a generous amount of vegetable oil.

  3. Transfer the chicken to a plate and pat dry with a paper towel. If you have some flour in your pantry lightly dust the chicken with it. Generously lather the batter onto the chicken, ensuring the batter is evenly distributed and doesn’t run. *Please note we have separated the chicken and the batter to ensure the batter remains thick and fresh. 

  4. Transfer the chicken to the heated pan, watching it closely and letting the batter set on all sides. *Please note that shallow frying creates a golden exterior and crunch on the batter, the chicken will be cooked through in the oven.

  5. Add the pasta to the water and boil for 5-6 minutes - it will be a little undercooked but will continue to cook through in the cheese sauce. 

  6. Continue to check on the chicken and flip it. We find the chicken takes about 2 minutes each side.

  7. Place chicken on an oven rack and into the oven for 15 minutes. Set aside the pan used to cook the chicken as it will be used again later. 

  8. Dice the potatoes and onion

  9. Preheat a pot with a splash of your preferred oil, add the diced potatoes and onion. 

  10. Portion some kale leaves from the stem and set aside. 

  11. Strain the pasta and run some cold water over it to avoid overcooking. 

  12. Add the cheese sauce to a pot with a splash of water over a medium heat. Stir to combine.

  13. Add a splash of vinegar to the potato and onion mix. Add the kale to the pot and toss to combine. Season to taste. 

  14. Once cheese sauce has heated through, add the pasta to the pot and stir to combine, allowing it to come to the boil.

  15. Preheat the pan for the chicken over a medium heat. 

  16. Carefully remove the chicken from the oven and add to the heated pan. This step ensures the fried chicken is perfectly crispy.

  17. Transfer the chicken to a paper towel to remove any excess oil. Check that each side of the chicken is crispy and golden. 

  18. To plate up, portion the mac and cheese onto each plate. Add the fried chicken on top and finish with the kale and potato mix. 

 

DIETARIES‭:‬

Vegetarian: Cauliflower steaks are provided. Batter and cook them as per the recipe. 

No gluten: The macaroni pasta, batter and cheese sauce contain gluten. Please see ingredients listed on products. 

For downloadable pdf version, click here.