250 g chicken breast
90 g cornflakes (1 cup)
120 g flour
1 tsp basil
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp dried garlic
2 eggs
4 tbsp plain yogurt
1 tsp salt
For the sauce:
2 tbsp mayonnaise
2 tbsp plain yogurt
1 tsp soy sauce
2 pinches garlic powder
Cut the chicken into strips and season with salt.
Whisk 4 tablespoons yogurt with 1 tablespoon water. Add the chicken and marinate for 10 minutes.
Crush the cornflakes finely.
Mix the flour, basil, oregano, paprika, garlic powder and 1 teaspoon salt in a shallow dish.
Remove the chicken from the marinade and coat in seasoned flour. Dip in beaten egg, then coat in crushed cornflakes, pressing the coating firmly onto the meat.
Heat 2 cups oil, or a deep fryer, to 170 °C. Fry the coated chicken for 4–5 minutes, turning several times. Remove and serve with the sauce.
Mix the mayonnaise, yogurt, soy sauce, garlic powder and salt to taste until well combined.
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