Recipe

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!

By Nici Wickes
  • 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

  • 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.

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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