Fried Chicken Wraps
Backhendl tacos with brunch pumpkin pesto. Chicken marinated in buttermilk, with fresh red cabbage and delicious pumpkin pesto spread.
Servings 4 persons
Ingredients
For the marinade:
- 30 g finely chopped parsley
- 500 ml buttermilk
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 lemon juice
- 4 pieces of chicken drumstick
- 2 chicken breast fillets
For the panier:
- 100 g flour
- 100 g breadcrumbs
- 2-3 eggs
- vegetable oil to bake out
- butter to bake out
Taco:
- 8 pieces of small tortilla sheets
- 200 g Brunch Pumpkin Seed - Pesto
- 1/4 red cabbage finely chopped
- 1 tablespoon sugar fine
- salt
- 1 lemon juice and zest
- parsley and pumpkin seeds to garnish
Instructions
- Mix all the ingredients for the marinade in a large bowl.
- Cut the chicken meat into pieces of about 2 cm. Place in the marinade and cover completely. Leave to rest for about 10 hours.
- Take from the bowl and cut into small pieces.
- Whisk eggs in a bowl, put flour and breadcrumbs in one bowl each and prepare the chicken. First roll in the flour then in the egg then in the breadcrumbs.
- Cut the red cabbage into fine strips and place in a bowl. Mix with lemon juice, salt, sugar and lemon zest (some lemon zest to garnish) and put aside.
- Heat oil and butter in a deep pan. Bake the breaded chicken pieces until golden brown.
- Heat the tortillas in a pan or in the oven.
- Put Brunch pumpkin pesto spread in a bowl and stir a little. Then spread over the tortillas.
- Spread the red cabbage, fried chicken, sliced radishes evenly over the tortillas.
- Garnish with parsley, lemon zest and pumpkin seeds.