Cooking Instructions

The contents of this sachet will coat approximately 10 pieces of chicken.

1. Beat one egg in a cup ml) of milk. Dip pieces of chicken in this mixture and drain on rack.
2. Pour an amount (approximately 25g) of Ingham’s Seasoned Coating Mix into a plastic bag.
Add 3-4 drained chicken pieces and shake until evenly coated.
3. Repeat steps 2 and 3 until all pieces are coated.

Appliance temperatures can vary. You may need to adjust cooking times accordingly. Chicken should be fully cooked when internal temperature reaches 82°C. Chicken should be fully cooked when pierced and juices run clear.

Conventional Oven
Preheat oven to 200°C. Lay chicken pieces in a single layer in a lightly oiled shallow baking dish. Bake at 200°C for at least 20 minutes. Turn pieces and bake for a further 20 minutes or until cooked.

Pan Fry
Pour approximately 6mm of cooking oil into a frypan. Heat oil.
Place chicken pieces carefully in a single layer in frypan and cook for 20 minutes, turning occasionally. Reduce heat to low flame for a further 20 minutes or until pieces are brown and cooked.