Ingredients
- 2 chicken breasts (cut into strips)
- 150 ml plain yogurt
- 1 egg
- 2 tablespoons all-purpose flour
- 150 g cornflakes (crushed)
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Sunflower oil for frying
Instructions
- Cut chicken breasts into even strips.
- In a bowl, mix yogurt, egg, flour, paprika, garlic powder, salt, and pepper until smooth.
- Add chicken strips and coat well. Marinate for at least 30 minutes.
- Crush cornflakes into coarse crumbs and place in a separate bowl.
- Coat each chicken strip in cornflakes, pressing gently to adhere.
- Heat sunflower oil in a deep pan over medium heat.
- Fry chicken in batches for 4–5 minutes per side until golden and cooked through.
- Remove and drain on paper towels.
- Serve hot with dipping sauce.
Notes
- Press cornflakes firmly onto chicken for better coating.
- Do not overcrowd the pan while frying.
- Marinating longer enhances flavor and tenderness.
- Use a thermometer to ensure oil is at proper frying temperature.
- Bake as an alternative for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
