One Dish

Cooking With Idols

2013.09.13 : Crispy avocado chicken

Let me just tell you how much I love this one. Wait. I can’t, because it’s too much for words. Everything about this is just on-point. I promise that, while the corn flakes may seem a little (a lot) 1950s, they make it yummy (I mean if you don’t like it, you can use just use panko like a chump).

Sakamoto Masayuki’s Crispy Avocado Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Chicken breasts - 1
  • Avocado - 1
  • Corn flakes - 90g (little less than a cup)
  • Garlic - 1 clove (grated)
  • Mustard paste/English mustard - 1tbsp
  • Salt, pepper - appropriate amount
  • Italian parsley - to garnish
  • Lemon - to garnish
  • Egg - 1
  • Flour - 3tbsp
  • Water - 1tbsp
  1. Cut and peel the avocado, cut into 1cm long pieces
  2. Flatten the chicken (basically beat it with a stick until it’s flat) (do this between two pieces of saran wrap, btw)
  3. Cut the chicken into quarters
  4. Mix the garlic in with the mustard, spread on top of the chicken. Add a pinch of salt and a good amount of pepper
  5. Stack two pieces of avocado in the centre of each piece of chicken
  6. Wrap it up good
  7. In a separate bowl, add the flour to the egg, add water, a pinch of salt, and a good amount of pepper, and mix until incorporated
  8. Coat the chicken in the egg mixture, then coat with corn flakes
  9. Fry in oil at 170C (338F) for 5-6 minutes
  10. Remove from heat. Garnish plate with parsley and lemon.
  11. Enjoy!


2013avocadochickenmain dish

tokaikko • November 26, 2014

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