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Floyd’s Sunshine Chicken
- Serves
4
- Difficulty
Easy
By Keith Floyd
Published 1989
This sunny, fruity dish, made with lovely, plumptious, little raisins, juicy pineapples and fresh limes, celebrates my impression of Florida as a place of plenty – and since I made it on the day that Salvador Dali died, I was inspired to do a little painting on a plate.
Ingredients
- Juice of
6-8 1 clove - Salt and freshly ground pepper
Method
Combine the lime juice, garlic and a pinch of salt and marinate the chicken in the mixture for about 2 hours. Drain the chicken, reserving the marinade. Mix together roughly equal quantities of flour and cornmeal, season with salt and pepper and dip the chicken in the mixture to coat thoroughly. Heat the butter in a frying–pan and fry the chicken breasts until brown. Flame the chicken with rum.
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