How interesting. Chicken in a basket flavour crisps. That’s a bit 1970s isn’t it? It certainly was a popular dish in swanky pubs back then, and then disappeared to be replaced by fancier, more modern, probably Asian inspired, maybe “fusion” cooking. At least in the U.K. Here’s a recent article from The Guardian. Perhaps not in Switzerland though, because here we have a new flavour from Swiss crisp giant Zweifel.
I don’t think I ever had chicken in a basket in the 1970s. I was at school and we didn’t have much money to spare for visiting restaurants or pubs. So I looked up a recipe, and here’s one from Tom Kerridge. I really had not appreciated how heavily seasoned a chicken would have to be to qualify for the basket.
This crisp from Zweifel is small and finely cut in their usual style, and very strongly seasoned. I quite like the taste but it’s very strong. Too strong for me. And with onions, yeast extract, paprika, garlic, rosemary, thyme, pepper, sugar and salt on the list of ingredients there is plenty of taste to choose from.
The Chef liked them better than I did. To be honest I really prefer a simpler flavour.
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