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Fried chicken with a hot corn dip
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 610
  • Fat about 39g
  • Carbohydrates about 25g
  • Protein about 38g
This is needed
This is needed for 4 people
  • 4 chicken thighs (each approx. 160 g)
  • 80 g panko breadcrumbs or regular breadcrumbs
  • 2 tbsp white flour
  • 0.5 tsp garlic powder
  • 0.25 tsp paprika
  • 2 eggs
  • 0.5 tsp salt
  • a little pepper
  • oil for deep-frying
  • 1 red chilli, deseeded, finely chopped
  • 1 tbsp ketchup
  • 100 g corn kernels, drained, roughly chopped
  • 200 g sour single cream
  • 0.25 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Halve the chicken thighs. Place the panko breadcrumbs in a deep bowl and empty the flour into a shallow bowl. Whisk the eggs in a deep bowl, season. Toss the chicken in the flour in batches, shake off the excess, then dip the chicken in the egg. Coat the chicken in the breadcrumbs, pressing firmly on the crumb coating. Fill a pot to 1/3 with oil and heat it to approx. 160°C. Slide the chicken into the oil in batches using a slotted spoon, deep-fry for approx. 10 mins. until golden. Remove and drain on paper towels.
Combine the single cream with the ketchup, chilli and corn, season. Serve the dip with the chicken.