Chicken Dippers with Yogurt and Carrot and Cucumber Dipping Sauce

30 minutes


Chicken Dippers with Yogurt and Carrot and Cucumber Dipping Sauce  Recipe
Club Noor

by Saba Wahid

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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

Noor Oil

For dipping sauce:

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



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!


Best served  hot and crispy with the yoghurt dipping sauce. 

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