Description
These easy spiced chicken dippers are so much nicer than shop brought chicken pieces, served with a delicious yogurt and mint dip.
Ingredients
Scale
For the Chicken
- 4 Chicken Breasts
- 2 Eggs
- 4 tbsp Plain Flour
- 1 Tub Sainsbury’s Taste The Difference Moroccan Breadcrumbs
- 1 Large Glug Vegetable Oil
- 1 Large Glug Groundnut Oil
For the Dip
- 1/4 Cucumber
- 225g (8 oz) Greek Yogurt (I use Total 0%)
- 3/4 tsp Paprika
- Juice 1/2 Lemon plus extra to taste
- 1 1/2 tbsp Good Quality Extra Virgin Olive Oil
- 1 1/2 tbsp Fresh Mint Leaves, chopped
- Sea Salt
- Freshly Ground Black Pepper
Instructions
- First make the yogurt dip. Peel the cucumber and chop it up into the smallest cubes you can manage.
- Add to a bowl with the lemon juice, paprika, yogurt, olive oil and freshly chopped mint. Mix well, and season to taste with the salt, pepper and more fresh lemon juice. If you accidentally add too much lemon or you feel the half a lemon was too much for your tastes in the first place, add a little sugar to the mix. Set aside in the fridge.
- Slice the chicken breasts into goujons and bash out with your palm to flatten them a bit, to ensure they cook through.
- In three shallow dishes beat the egg into one, pour breadcrumb mix into the other, and add the flour into the third.
- To coat the chicken pieces dip them first in the flour, then the beaten egg and finally in the breadcrumbs.
- Heat a 50/50 mix so that it covered about a centimetre of a large saucepan. When the oil is hot, turn the heat down to medium fry the chicken on each side in a couple of batches, turning when golden brown on the bottom. Leave them to drain on kitchen towel until you’re ready to serve them warm or cold.