I’ve served it as a burger but you can use this crispy coating on any cut up pieces of chicken you like.

Method

• Beat the egg and soya yoghurt in a large bowl. Add the chicken and marinate for approximately 30 minutes.
• Pulverise the herbs and spices together in a food processor until well blended and the herbs are minced finely. Add the spice mix to the flour in a large bowl and gently mix together with a whisk.
• Remove half the coating mix to use another time as it will keep in an airtight container for approximately 6-8 weeks.
• Drain the chicken from the yoghurt mixture and add to the flour. Toss to coat well.
• Place on a baking sheet for 20-30 minutes so the coating can set.
• Heat a deep fat fryer to 170°C or heat a couple of inches of oil in a deep sided frying pan over a medium heat. Have ready a wire rack set over a baking sheet.
• Re-dip the chicken in the flour, shake off the excess and place in the hot oil. Cook until golden and cooked through, turning once if using a pan. Lift out with a slotted spoon and move to the rack.
• Split the buns, slather with mayonnaise and top with lettuce, tomato and cucumber and a piece of fried chicken. Serve with fries, coleslaw and pickles.

louismann.co.uk

First published in the JC January 28, 2021