Crispy Chicken with Yogurt & Miso Dip

30 minutes

Difficulty

Serves 4

Crispy, golden chicken coated in crunchy cornflakes and seasoned with paprika, served with a creamy yogurt and miso dip. An easy and delicious recipe that combines irresistible crunch with a refreshing, tangy finish.

Ingredients

For the Chicken

1 chicken breast fillet, cut into pieces

For the Coating

2 tbsp Mevgal strained Greek yogurt

2 eggs

Salt

Freshly ground black pepper

1 tsp paprika

300 g cornflakes, roughly crushed

Sunflower oil, for frying

For the Yogurt Dip

6 tbsp Mevgal strained Greek yogurt

2 tbsp miso paste

Juice of ½ lemon

Instructions

In a large bowl, whisk together the Mevgal strained Greek yogurt, eggs, salt, pepper and paprika until it is well combined and smooth. Add the chicken pieces and toss well to ensure they are evenly coated with the mixture.

Coat each piece of chicken in the roughly crushed cornflakes, pressing gently so that the cornflakes adhere evenly to the surface.

Heat the sunflower oil in a deep frying pan and fry the chicken over medium-high heat for 3–4 minutes on each side, until golden brown and thoroughly cooked through. Transfer the chicken to a plate lined with paper towels to absorb any excess oil.

To make the dip, combine the Mevgal strained Greek yogurt, miso paste and lemon juice in a bowl. Stir until you have a smooth and creamy sauce.

Serve the crispy chicken hot, accompanied by the refreshing yogurt dip.

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