Ingredients
1
lbs chicken breast, skinless
2
large eggs, beaten
½
cup milk
¼
cup flour
Chili powder, a dash
Salt and pepper
1
cup crushed cornflakes
⅔
Noor Oil
For dipping sauce:
1½
cups low fat yogurt
1
carrot, grated
1
cucumber, seeded and diced
2
garlic cloves, crushed
Half lemon, juiced
2
tbsp parsley, chopped
Salt and pepper
Preparation
Introduction:
This crispy, juicy and crunchy chicken is the best accompaniment for your favorite game of sports on TV.
Steps Involved:
Prepare the dipping sauce first by combining all the ingredients together, season with salt and pepper. Cover and chill.
Pound the chicken between 2 sheets of plastic wrap to an even ½” thickness.
Set up the breading station, place flour in a shallow bowl. Whisk together egg and milk in a shallow bowl. Crush cornflakes by hand into another shallow bowl and toss with a dash of chili powder, salt and pepper.
Heat Noor Oil in a small nonstick skillet over medium heat until hot. Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Dredge in the flour, then the egg mixture, letting excess drip off, then in cornflakes, pressing to help them stick.
Fry chicken, turning once, until golden and just cooked through for 5 to 6 minutes. Transfer to a paper towel lined sheet, serve with the yogurt dipping sauce and enjoy!
Suggestion:
Best served hot and crispy with the yoghurt dipping sauce.