Jalapeno & Corn Fritters Stacks with Chicken Portion

Time 60 min
Difficulty Easy
Serves 4


Tegel Take Outs Nashville Style Portions 1kg


  • 8 Tegel Take Outs Nashville Style Chicken Portions
  • 8 rashers streaky bacon
  • Sour cream, sweet chilli & sliced spring onions to serve

Corn fritters:

  • ½ cup flour
  • 1 x 420g tin sweet corn kernels, drained & rinsed
  • ¼ cup jalapenos, diced
  • 2 spring onions, diced
  • 1 egg, whisked
  • ¼ cup sour cream
  • 1 teaspoon salt
  • Oil for shallow frying


  1. Cook the chicken portions as per packet instructions.
  2. Cook the bacon in a fry pan over medium heat until crispy and golden, about 8 – 10 minutes. Remove from pan and set aside.
  3. Combine the flour, corn, jalapenos, spring onions, egg, sour cream and salt in a mixing bowl.
  4. Heat enough oil to come up 1cm on the side of a large fry pan over medium high heat. Spoon ¼ cup of the corn fritter mixture into the pan, then smooth them out into a circle with the back of a spoon. Cook the fritters for about 2 minutes each side until crisp and golden. Repeat with the remaining batter.
  5. To serve, evenly divide and stack the corn fritters with the bacon on four plates. Add two chicken portions on the side. Then top with extra sour cream, sweet chilli & sliced spring onions.

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