Fried Chicken with Tomato Sauce

    50 min

    A wonderfully crunchy fried chicken recipe. Pour the tomato sauce on top of the chicken or serve as a dipping sauce. Perfect for sharing with friends and family.


    Quebec, Canada
    3 people made this

    Serves: 4 - 6

    • Seasoning
    • 1 tablespoon dried rosemary
    • 1 tablespoon dried basil
    • 1 tablespoon black pepper
    • 2 teaspoons caster sugar
    • 2 tablespoons garlic salt
    • 6 boneless chicken thigh fillets
    • 3 tablespoons cornflour
    • 1 medium egg, beaten
    • 225g breadcrumbs
    • Sauce
    • 4 tablespoons water
    • 1 tablespoon Dijon mustard
    • 1 tablespoon tomato ketchup
    • 1 tablespoon vinegar
    • 1 tablespoon caster sugar
    • 125ml oil, for frying
    • 1 tablespoon oil
    • 1 onion, sliced
    • 1 teaspoon salt
    • 1-2 tomatoes, diced
    • 1 teaspoon caster sugar

    Prep:20min  ›  Cook:15min  ›  Extra time:15min chilling  ›  Ready in:50min 

    1. In a small bowl, mix together the rosemary, basil, black pepper, sugar and garlic salt. Use to season the chicken, let sit for 5 minutes.
    2. Dredge each piece of chicken in cornflour, then coat in beaten egg and then breadcrumbs. Set the chicken onto a plate and chill for 15 minutes.
    3. Meanwhile, make the sauce. In a small bowl, mix together the water, mustard, ketchup, vinegar and sugar. Set aside.
    4. Heat a large frying pan with 125ml oil over high heat. Fry the chicken until light brown in colour, 3-5 minutes. Reduce the heat to medium-low and continue to fry the chicken, until fully cooked, about 3-5 minutes or until the juices run clear. Drain and transfer to a serving plate.
    5. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the onion with 1 teaspoon salt until soft, 3-4 minutes. Stir in the tomatoes, sugar and sauce, mix well. Pour the sauce over the chicken or serve on the side.

    See it on my blog

    Check out this recipe on my blog

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