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What you’ll need

chicken breast

300g chicken breast, cut into 3cm dice

flour

2 tablespoons The Healthy Baker Plain Flour

eggs

1 1 egg, beaten

breadcrumbs

1 cup breadcrumbs

salt

pinch salt

paprika

1 teaspoon paprika, smoked

oil

enough to fry azure Canola Oil, for frying

Coriander mint sauce

coriander

1 handful coriander leaves

mint

1 handful mint leaves

lemon

1 lemon, zest and juice

yoghurt cream

1 cup Greek-style yogurt

Dijon mustard

½ teaspoon Dijon mustard

garlic

1 clove garlic clove, peeled and chopped

sea salt

½ teaspoon sea salt

1

Pat chicken pieces dry. Mix salt, pepper and paprika and flour.

2

Toss chicken pieces in flour mix.

3

Dip floured chicken pieces in beaten egg.

4

Toss chicken pieces in bread crumbs and then set aside on a lined baking tray for 10 minutes (in fridge).

5

Heat canola oil and fry in batches until golden. Drain on kitchen towel.

6

Coriander mint sauce.

7

Combine all ingredients in a blender and whizz until well combined.

8

Serve chicken pieces hot with coriander mint sauce.