Ingredients for Chicken Marinade:
1 / 2 chicken breast – cut into long strips (not too thin and not to small so that the cornflakes comes off when you are frying).
1 tbspn soya sauce
1 tbspn chilli sauce (If you don’t use a garlicky one, then add 1 tspn ginger and garlic paste as well)
1/2 tspn chilli flakes
1/2 tspn white pepper
1/2 tspn black pepper
1 tbspn lemon juice

Add all the marinade ingredients to the chicken and mix – leave in fridge for 2 hours or overnight.

Ingredients for ‘runny’ dipping mixture no1:
3 tbspn plain flour
2 tbspn corn flour
1/2 white pepper
1 tspn paprika
1 tspn garlic powder
1 tspn salt
1 tspn baking powder
Mix above, then add
2 eggs and 1/2 cup milk (mix those two together) then add to the above mixture – use a whisk, make sure it’s runny and no lumps.

Ingredients for ‘dry’ dipping mixture no2:
1 heaped cup of cornflakes (crushed a little, but not like breadcrumbs)
1/2 cup plain flour
You can tweak the flavours to your taste – add what suits you.

Method (when ready to fry):
1. Take the chicken out of the fridge and heat oil for deep frying.
2. Dip the chicken pieces in the runny mixture no1.
3. Then dip into cornflakes mixture no2.
4. Deep fry the chicken until cooked through.

Enjoy in a burger/wrap or with a salad for a healthier option. x

Love from Foodie Homie