I was inspired to cook this recipe recently, to warm my food loving soul on a rainy day. Still nursing a bit of a head cold, I was desperate for some good old-fashioned comfort food BUT me being me ………….. I also wanted flavour AND I wanted it to be healthy and free of any hidden nasties.
So with my usual list of multiple requirements ………. I came up with this super easy crowd pleasing Crispy Chicken with Lime Aioli recipe. Using free range chicken breast and organic eggs to make a aioli teamed with a lively Lime and Chilli Macadamia Oil from our friends at Brookfarm.
I admit that I’d normally reach for a good quality extra virgin olive oil to make a mayonnaise / aioli. But having recently enjoyed wandering around the Macadamia trees at Brookfarm right here in Byron Bay, I was keen to find more ways to use their amazing products in my recipes. You will also notice no doubt, that I’ve also elected to use coconut oil to cook the chicken – why? Flavour my
friend! Cooking in coconut oil gives another subtile layer of flavour to this dish and it is also a very healthy oil to use for heating to a high temperature.
So by now you’ve worked out I am all about “Food for Flavour”. The key to making a beautiful homemade mayonnaise or aioli is to start with a solid base and that base is of course organic eggs, why? You guessed it ………. they just taste better! Oh and you also avoid all the nasty hormones etc feed to caged chickens. So you see, this homemade aioli really does tick all the boxes for flavour and healthy eating!
Oh and why did I decide to soak the chicken in buttermilk? Simple ………. it adds flavour AND it also helps keep the chicken moist during the cooking process ………. so win win really!
(feeds 4 adults as a main)
4 chicken breast – free range – skinless
100 – 150ml buttermilk
1 cup plain organic flour (or you can substitute for a gluten free all purpose flour if you’d like)
1 tbs cumin powder
1 tbs sesame seed
coconut oil for frying the chicken
Salt and pepper
2 limes – cheeks for garnish
3 egg yolks – organic
1 garlic clove – finely minced – please don’t be tempted to used crushed garlic in a jar
1 tsp dijon mustard
2 limes – juice only
100-150ml – Brookfarm Lime and Chilli infused Macadamia Oil
- place the chicken in a glass bowl and cover with the buttermilk – cover in cling-wrap and place in the fridge for 1 hour or overnight
- pre-heat your oven to 180 degrees Celsius
- you can use a bowl and whisk to make your aioli – I prefer to use a Breville stick mixer though (it is quicker and you are much less likely to split the mayonnaise / aioli) – place the egg yolks, garlic and mustard in the plastic jug – place the stick mixer in the jug and blend until the egg mixture becomes light and fluffy
- gradually add the lime juice and blend until the lime juice is fully incorporated – slowly drizzle in the Brookfarm Lime and Chilli infused Macadamia Oil – it is very important to slowly drizzle in the oil so you don’t split the mayonnaise
- I like my mayonnaise / aioli to be firm – allowing it to sit proudly on the plate – you just need to make sure you add enough Macadamia Oil to reach a thick consistency – if it is too thick add a splash of warm water to loosen it up
- check the seasoning add salt and more lime juice if needed – you basically want enough lime juice to give a crisp lime flavour in your aioli
- in a bowl – place the flour, cumin, pinch of salt and sesame seeds
- scrap the excess buttermilk off the chicken and then individually roll the chicken breast in the flour mix to lightly cover the chicken – making sure you have an even coating over the chicken – place the chicken on a plate and repeat until all the chicken is coated
- heat a non-stick fry pan – once hot – add the coconut oil until it has melted – then depending on how big your fry pan is add two / three chicken breasts to the pan and fry on each side until golden on both sides – transfer to a baking tray lined with baking paper – repeat until all the chicken is cooked – then place in the pre-heated oven for approx 10-15mins until cooked through (if you are cooking more than 4 pieces of chicken wipe out the fry pan regularly so you don’t end up with burnt sesame seeds left behind in the coconut oil)
- if you are serving this dish to young children remove the cumin from the flour mix and just lightly seasons with salt and pepper
- you can make homemade chicken nuggets by following the above steps – just cut the chicken into nugget size pieces – which is a much healthier alternative to shop bought chicken nuggets
- I often make a big batch of the chicken and then take some to work for lunch and serve warm with lettuce, aioli and sliced vine ripened tomato on sourdough toast OR as a filling for rice paper rolls / burritos
- great for taking to picnics BUT make sure you keep the chicken and aioli cold in the esky
Wine and beer recommendations:
The flavour profile of this dish works really well with either a Pacific Ale from our good friends at Stone & Wood Brewery in Byron Bay, Hefeweizen from our mates at 4 Pines in Manly or a cheeky glass of Pikes Riesling from the Claire Valley.