Crispy fried chicken with cucumber and corn salad
Nici Wickes' crispy, fried chicken served with a fresh salad of corn and cucumber is what we call a perfect meal - so skip the takeaways and whip this dish up instead!
- 30 mins preparation
- 1 hr marinating or overnight
- Serves 2
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Ingredients
- 2 free-range chicken breasts
- 2 tsp paprika
- 1 tsp mustard powder
- 1 tsp sea salt, plus 1 tsp extra
- 1/4 tsp white pepper, plus ¼ tsp extra
- 1/4 cup plain yoghurt
- 1/2 cup plain flour
- 1/2 tsp baking powder
- cooking oil for semi-deep frying (see note)
Salad
- 1 cucumber, ribboned
- 1 corn cob, kernels removed and covered in boiling water
- handful parsley, torn
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp red wine vinegar
- salt and pepper, to season
Method
- 1Pat the chicken dry. Remove the tenderloins from each breast, then cut each breast into 3 pieces. You will end up with 6 pieces plus 2 tenderloins.
- 2Mix the paprika, mustard, and the first measures of salt and pepper together, then sprinkle over chicken, coating both sides. Place in a shallow dish. Lightly whisk the yoghurt until it thins and pour over the chicken so it is coated in yoghurt. Cover and refrigerate for at least 1 hour or overnight.
- 3Thirty minutes before cooking, remove the chicken from the fridge.
- 4When ready to cook, mix the flour, baking powder and second measure of salt and pepper on a dinner plate. Drain the chicken and dredge it through the flour mixture, shaking off any excess.
- 5Heat enough oil in a wok or saucepan to a depth of 5cm. When hot enough, use tongs to begin to lower a piece of chicken into the oil. It ought to fizz immediately, if it doesn't, wait until it heats up more.
- 6Fry each piece until dark golden and cooked through. Drain on paper towels.
- 7Combine all of the salad ingredients and scrunch gently with your hands to ensure it is well mixed.
- 8Serve the chicken on a bed of salad.
Notes
Nici uses a 15cm saucepan for small-batch deep frying as it requires much less oil. A wok works well too.
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