Pat chicken pieces dry. Mix salt, pepper and paprika and flour.
Toss chicken pieces in flour mix.
Dip floured chicken pieces in beaten egg.
Toss chicken pieces in bread crumbs and then set aside on a lined baking tray for 10 minutes (in fridge).
Heat canola oil and fry in batches until golden. Drain on kitchen towel.
Coriander mint sauce.
Combine all ingredients in a blender and whizz until well combined.
Serve chicken pieces hot with coriander mint sauce.