This is another great recipe, that is easy to prepare and has a wonderful effect. I will say you need to get the chicken dished out as soon as possible to stop it from going soggy, rather than retaining its crunch. I really love the pepper mayonnaise that goes with this dish although my hubby thinks there is so much flavour with all the herbs in the chicken, he prefers it without. If you want to read more reviews on this recipe please click here.

Ingredients

4 (200 g) Chicken breast fillets (boneless and skinless)
1/2 Cup milk
2 Eggs (lightly beaten)
1 Tablespoon lemon juice
1 Cup plain flour
2 Teaspoons dried thyme (1 tablespoon, ground, if available)
2 Teaspoons rosemary (I used fresh)
2 Teaspoons paprika
1 Teaspoon salt
1/2 Teaspoon garlic powder (salt was specified)
Peanut oil (or canola for deep frying)

Green Peppercorn Mayonnaise (makes 1 1/2 cups)

1 Cup mayonnaise (I used a whole egg mayo)
1/2 Cup sour cream
2 Spring onions (finely chopped)
1 Tablespoon green peppercorn (crushed)
1 Tablespoon chives (I used garlic chives snipped)
2 Teaspoons capers (finely chopped)
1 Teaspoon French mustard (I used dijon)

Method

1. For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.

2. While the chicken is soaking make the green pepercorn mayonnaise by combining all ingredients together and refrigerate until required.

3. Drain the chicken, reserving the milk.

4. Whisk reserved milk, eggs and lemon juice together.

5. Combine the flour, spices and salts.

6. Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.

7. Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok ect.

8. Drain on absorbent paper.

9. To achieve an extra crispy crust, quickly deep fry again before serving, if desired.

Serve with green peppercorn mayonnaise.

All photos taken by me unless otherwise stated.