Ingredients
Salad
Method
1.Pat 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.
2.Mix 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.
3.Thirty minutes before cooking, remove the chicken from the fridge.
4.When 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.
5.Heat 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.
6.Fry each piece until dark golden and cooked through. Drain on paper towels.
7.Combine all of the salad ingredients and scrunch gently with your hands to ensure it is well mixed.
8.Serve the chicken on a bed of salad.
Nici uses a 15cm saucepan for small-batch deep frying as it requires much less oil. A wok works well too.
Note
