Chilli crusted chicken with avocado slaw Recipe

Chilli crusted chicken with avocado slaw Recipe

Chicken breast coated with dried red chillis and served with a crunchy avocado coleslaw.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Cornfed chicken breast : 6 whole
  • Dried red chilli(s) : 10 g
  • Sunflower oil : 100 ml
  • Maldon salt : 6 pinch(es)
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.5 bunch
  • Plain flour : 50 g
  • For the vegetables
  • Red onion(s) : 1 whole
  • Carrot(s) : 2 whole
  • Kohlrabi(s) : 2 whole
  • Avocado(s) : 1 whole
  • Lime(s) : 2 whole
  • Olive oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • Smoked paprika : 5 g



    Puree the garlic with a pinch of salt and finely chop the parsley. Mix into the flour with the dried chilli. Cut the chicken into strips and coat in the seasoned flour. Shallow fry in hot oil on both sides until crispy.


    Finely slice the onions and leave to marinate in lime juice and zest. Peel the carrots and the kohlrabi. Use the mandolin to make match sticks with the carrots and kohlrabi. Peel and slice the avocado and mix all the ingredients together with the olive oil and paprika. Season to taste.

  • 3. TO PLATE

    Place a neat pile of slaw on the plate and lay the fried chicken neatly on top.

Chef's tip

«Mix your marinade into bread crumbs and use egg and flour to make it stick for extra crispy chicken.»

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