Tayto Chicken Fillet Roll
Serves 2
2 chicken breasts (at least higher welfare, ideally free range or organic)
3 packets of Cheese & Onion Tayto
100g plain flour
1 large free range egg
100g golden breadcrumbs
1 tsp garlic powder
2 tsp black pepper
2 bake-at-home baguettes (or from the bakery)
Lettuce
2 large salad tomatoes
Butter or mayonnaise (optional)
Salt & Pepper for seasoning
1. To begin, take the chicken breasts out of the fridge to get them room temperature. If they are quite plump, it might be advisable to flatten it out a little bit more by bashing it with a rolling pin between two sheets of cling. But be careful it doesn’t become too thin.
2. Preheat your oven to 200C and crush the crisps into smithereens, but not into a complete dust!
3. Prepare your work station for coating the breasts with three plates side by side plus a baking tray – seasoned flour on the first plate, egg wash on the second and crushed Tayto on the third with breadcrumbs, garlic powder and freshly-ground black pepper. The crisps have enough salt and onion flavouring in them so no need to add anything of the like.
4. Now dip the chicken breasts into the flour, followed by the egg. Then the best way to get good coverage with the Tayto mix is to lay the chicken on the crumbs, and turn it around to get a decent coating on it. Feel free to use your hands to shower more crumb on the chicken from above. Leave eacg on the baking tray as you repeat.
5. Roast in the oven for 20-30 minutes, depending on the size of the breasts. If using bake-at-home baguettes, follow the packet instructions for cooking them in the last 10 minutes. They usually cook in less then that time but you can easily substitute for pre-bought baguettes.
6. While everything’s cooking, prepare your fillings. We love lettuce and tomato but it’s entirely up to you. Imagine you’re at your very own deli counter, what would you choose?
7. Remove the chicken from the oven and allow to cool slightly. Cut into slices and then begin to prepare your roll. We recommend you cut it in half again, but the choice is yours. Begin to inhale and consume.
Tip: if you want, the same recipe works well for making chicken strips too, if you wanted them as a snack on their own. We find you need more of the crisps, flour, eggs and seasoning, as there is a greater surface area to cover because the fillets have been cut (and if used in the roll this only increases the amount of crispy, tayto-y goodness!
P.S. Tip 2: For tayto-philes, amp up the flavour by doing a DOUBLE coating before baking. You greedy bastards!  |
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By (user no longer on site)
over a year ago
|
"Tayto Chicken Fillet Roll
Serves 2
2 chicken breasts (at least higher welfare, ideally free range or organic)
3 packets of Cheese & Onion Tayto
100g plain flour
1 large free range egg
100g golden breadcrumbs
1 tsp garlic powder
2 tsp black pepper
2 bake-at-home baguettes (or from the bakery)
Lettuce
2 large salad tomatoes
Butter or mayonnaise (optional)
Salt & Pepper for seasoning
1. To begin, take the chicken breasts out of the fridge to get them room temperature. If they are quite plump, it might be advisable to flatten it out a little bit more by bashing it with a rolling pin between two sheets of cling. But be careful it doesn’t become too thin.
2. Preheat your oven to 200C and crush the crisps into smithereens, but not into a complete dust!
3. Prepare your work station for coating the breasts with three plates side by side plus a baking tray – seasoned flour on the first plate, egg wash on the second and crushed Tayto on the third with breadcrumbs, garlic powder and freshly-ground black pepper. The crisps have enough salt and onion flavouring in them so no need to add anything of the like.
4. Now dip the chicken breasts into the flour, followed by the egg. Then the best way to get good coverage with the Tayto mix is to lay the chicken on the crumbs, and turn it around to get a decent coating on it. Feel free to use your hands to shower more crumb on the chicken from above. Leave eacg on the baking tray as you repeat.
5. Roast in the oven for 20-30 minutes, depending on the size of the breasts. If using bake-at-home baguettes, follow the packet instructions for cooking them in the last 10 minutes. They usually cook in less then that time but you can easily substitute for pre-bought baguettes.
6. While everything’s cooking, prepare your fillings. We love lettuce and tomato but it’s entirely up to you. Imagine you’re at your very own deli counter, what would you choose?
7. Remove the chicken from the oven and allow to cool slightly. Cut into slices and then begin to prepare your roll. We recommend you cut it in half again, but the choice is yours. Begin to inhale and consume.
Tip: if you want, the same recipe works well for making chicken strips too, if you wanted them as a snack on their own. We find you need more of the crisps, flour, eggs and seasoning, as there is a greater surface area to cover because the fillets have been cut (and if used in the roll this only increases the amount of crispy, tayto-y goodness!
P.S. Tip 2: For tayto-philes, amp up the flavour by doing a DOUBLE coating before baking. You greedy bastards! "
Holy sweet mother of Jesus!! |
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By (user no longer on site) OP
over a year ago
|
"Tayto Chicken Fillet Roll
Serves 2
2 chicken breasts (at least higher welfare, ideally free range or organic)
3 packets of Cheese & Onion Tayto
100g plain flour
1 large free range egg
100g golden breadcrumbs
1 tsp garlic powder
2 tsp black pepper
2 bake-at-home baguettes (or from the bakery)
Lettuce
2 large salad tomatoes
Butter or mayonnaise (optional)
Salt & Pepper for seasoning
1. To begin, take the chicken breasts out of the fridge to get them room temperature. If they are quite plump, it might be advisable to flatten it out a little bit more by bashing it with a rolling pin between two sheets of cling. But be careful it doesn’t become too thin.
2. Preheat your oven to 200C and crush the crisps into smithereens, but not into a complete dust!
3. Prepare your work station for coating the breasts with three plates side by side plus a baking tray – seasoned flour on the first plate, egg wash on the second and crushed Tayto on the third with breadcrumbs, garlic powder and freshly-ground black pepper. The crisps have enough salt and onion flavouring in them so no need to add anything of the like.
4. Now dip the chicken breasts into the flour, followed by the egg. Then the best way to get good coverage with the Tayto mix is to lay the chicken on the crumbs, and turn it around to get a decent coating on it. Feel free to use your hands to shower more crumb on the chicken from above. Leave eacg on the baking tray as you repeat.
5. Roast in the oven for 20-30 minutes, depending on the size of the breasts. If using bake-at-home baguettes, follow the packet instructions for cooking them in the last 10 minutes. They usually cook in less then that time but you can easily substitute for pre-bought baguettes.
6. While everything’s cooking, prepare your fillings. We love lettuce and tomato but it’s entirely up to you. Imagine you’re at your very own deli counter, what would you choose?
7. Remove the chicken from the oven and allow to cool slightly. Cut into slices and then begin to prepare your roll. We recommend you cut it in half again, but the choice is yours. Begin to inhale and consume.
Tip: if you want, the same recipe works well for making chicken strips too, if you wanted them as a snack on their own. We find you need more of the crisps, flour, eggs and seasoning, as there is a greater surface area to cover because the fillets have been cut (and if used in the roll this only increases the amount of crispy, tayto-y goodness!
P.S. Tip 2: For tayto-philes, amp up the flavour by doing a DOUBLE coating before baking. You greedy bastards! "
holy jesus |
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"God lord that's a heart attack right there 
Do you think I've had a heart attack?
Your obsessed with Tayto recipes...  "
I'm just creative, Have you had a heart attack after the the other one?
Should I put a warning label after the recipe?  |
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By (user no longer on site)
over a year ago
|
"God lord that's a heart attack right there
Do you think I've had a heart attack?
Your obsessed with Tayto recipes...
I'm just creative, Have you had a heart attack after the the other one?
Should I put a warning label after the recipe? "
Not quite, but I'm fairly sure I felt some artery clogging 
(Not everyone suffered the same effects as you!) |
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"God lord that's a heart attack right there
Do you think I've had a heart attack?
Your obsessed with Tayto recipes...
I'm just creative, Have you had a heart attack after the the other one?
Should I put a warning label after the recipe?
Not quite, but I'm fairly sure I felt some artery clogging
(Not everyone suffered the same effects as you!)"
Six day healthy, one day off....  |
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By (user no longer on site)
over a year ago
|
"Anyone eat lots of fish here? Recommended we eat it 2/3 times a week
It's actually 4 times a week. Steak only once tho do u love steak?"
I do enjoy a good fillet steak |
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By (user no longer on site) OP
over a year ago
|
"Anyone eat lots of fish here? Recommended we eat it 2/3 times a week
It's actually 4 times a week. Steak only once tho do u love steak?
I do enjoy a good fillet steak "
tasty |
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By (user no longer on site)
over a year ago
|
"Anyone eat lots of fish here? Recommended we eat it 2/3 times a week
Hmmmm, You have me thinking about a Tayto tasting fish batter
Boldgirl are you up for it?"
Lol are you pregnant? |
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"Anyone eat lots of fish here? Recommended we eat it 2/3 times a week
Hmmmm, You have me thinking about a Tayto tasting fish batter
Boldgirl are you up for it?
Lol are you pregnant? "
Now that you mention it, I did wonder if I was crapping for two. |
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By (user no longer on site)
over a year ago
|
"Anyone eat lots of fish here? Recommended we eat it 2/3 times a week
Hmmmm, You have me thinking about a Tayto tasting fish batter
Boldgirl are you up for it?"
Nooooo. Fresh seafood and Taytos - criminal! |
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"Anyone eat lots of fish here? Recommended we eat it 2/3 times a week
Hmmmm, You have me thinking about a Tayto tasting fish batter
Boldgirl are you up for it?
Nooooo. Fresh seafood and Taytos - criminal! "
None of us will live forever, there are no dress rehearsals in life, this is it, we are live on air. |
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