Sometimes bad things happen when you take liberties with a recipe. Occasionally, however, they turn out brilliantly.
Starting from a base point of this soy lime cornmeal chicken, I promptly proceeded to substitute almost everything in sight and haphazardly make up ratios.
I crushed up some soggy cornflakes that needed to be used, and coated a chicken breast in the crumbs.
I fried them in a dash of oil until cooked through, then removed to a plate.
I dumped about half a cup of chicken stock into a mug, added a splash of soy sauce, some garlic salt and the juice of half a lemon, and poured the mixture into the still hot pan. I let that deglaze for about a minute, then poured the slightly thickened sauce over the chicken and topped it off with some chopped up spring onion.
Voila! Must remember this for the future.
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