BBQ nut crusted fried chicken pitas

Name: BBQ nut crusted fried chicken pitas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 Waitoa free range chicken thigh fillets; 1 egg; ½ cup milk; ½ cup flour; 1 cup whole almonds; 1 cup panko crumbs; Olivado Avocado cooking oil; A handful of Superb Herb sage (finely chopped); 4 slices bacon; ½ cup sliced gherkins; 2 cups shredded cabbage - green & red; 1 large NZ avocado; 1 lime (juice); 2 tbsp apple cider vinegar; 2 tbsp apple syrup; sriracha; mayonnaise; 4 pita pockets

Two toasted pita pockets filled with fried chicken and pickles. A small pot of white sauce on side.

BBQ season is upon us, and this crunchy fried chicken, bacon and avocado pita pocket is the perfect way to start the season!

Print Pin Rate

Prep Time 20

Cook Time 30

Total Time 50

Course Appetiser, Dinner, Lunch, Snack

Servings people

Ingredients

Nut crusted fried chicken

4 Waitoa free range chicken thigh fillets
1 egg
½ cup milk
½ cup flour
1 cup whole almonds
1 cup panko crumbs
Olivado Avocado cooking oil
A handful of Superb Herb sage finely chopped
4 slices bacon
½ cup sliced gherkins

For the slaw

2 cups shredded cabbage - green & red
1 large NZ avocado
1 lime juice
2 tbsp apple cider vinegar
2 tbsp apple syrup

To serve

sriracha
mayonnaise
4 pita pockets

Instructions

In a food processor, blitz together the almonds, sage and panko crumbs to make a crumb. Set aside.
Make a slit to the chunky part of the thighs and butterfly to make the chicken pieces into even thickness.
Mix together the milk and egg. Set aside.
Coat the chicken thighs in seasoned flour, then egg mixture, then almond crumb mixture.
On the bbq over a medium heat, cook the chicken with a little drizzle of avocado cooking oil. 4-5 minutes each side until cooked through and golden.
At the same time, fry off the bacon until golden and crispy on the bbq.
Blitz the avocado, lime, maple syrup and vinegar together with a little avocado oil to loosen. Season with salt and pepper.
Coat the cabbage in the avocado dressing.
Grill the pita pockets on the bbq last minute until warmed through and a little charred.
Cut pitas in half. To assemble, spread some mayo and sriracha inside the half pita, add the avocado slaw, gherkins, chicken and bacon.Serve immediately. Devour!