• 4 boneless, skinless chicken breasts
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried mint
  • 1 tablespoon fresh, finely chopped parsley
  • 2 tablespoons white wine vegetable cooking spray
  • 1/4 teaspoon salt

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  • 1 quart buttermilk, plus 2 cups
  • Kosher salt
  • 2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
  • 2 chickens (3 to 4 pounds each), cut up into 8 pieces each
  • 3 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon sweet paprika
  • 2 teaspoons cayenne pepper
  • Freshly ground black pepper
  • Peanut oil, for deep-frying
  • Ancho honey, recipe follows

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  • 4 boneless chicken breasts
  • Salt and pepper to taste
  • 4 thin slices cooked ham or prosciutto
  • 4 thin slices Gruyere or Swiss cheese
  • 1 cup fine dry bread crumbs
  • 1/4 cup minced parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg
  • 1 teaspoon water
  • 1/4 cup all purpose flour
  • 1 1/2 Tablespoons butter
  • 1 1/2 Tablespoons olive oil

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  • 30g butter
  • 1 small carrot, peeled, finely diced
  • 1 stalk celery, finely diced
  • 2 green onions, finely chopped
  • 125g can corn kernels, drained
  • 2 tablespoons flat-leaf parsley leaves, finely chopped
  • 2 cups chopped cooked chicken (see note)
  • 1 quantity panada (see related recipe)
  • 1/2 cup plain flour
  • 1 cup dried breadcrumbs
  • 1/3 cup sesame seeds
  • 2 eggs, lightly beaten
  • vegetable oil, for deep-frying

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  • plain flour, for dusting
  • 2 eggs, lightly beaten
  • 3/4 cup extra tasty cheddar cheese, finely grated
  • 1 1/2 cups breadcrumbs
  • salt and cracked black pepper
  • 16 chicken tenderloins, trimmed
  • olive oil, for cooking
  • barbecue sauce, to serve

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  • 4 (150g each) chicken breast fillets, trimmed
  • 1/2 cup plain flour
  • 4 cups fresh white breadcrumbs
  • 2 eggs
  • 3/4 cup hoisin sauce
  • olive oil, for cooking
  • shoestring fries and steamed green beans, to serve

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