Nacho-fried chicken with coconut-apple slaw

Combine the flour with the spices and salt. Lightly dust the cubed chicken in the seasoned flour, dip into the egg, then into the flour again. For a crispier coating, repeat.
Heat the oil in a saucepan over a medium heat. Cook the chicken in batches for 5–8 minutes per batch, or until golden and crispy.
Drain on kitchen paper and serve hot with the sriracha mayonnaise.
Combine the flour with the spices and salt. Lightly dust the cubed chicken in the seasoned flour, dip into the egg, then into the flour again. For a crispier coating, repeat.
Heat the oil in a saucepan over a medium heat. Cook the chicken in batches for 5–8 minutes per batch, or until golden and crispy.
Drain on kitchen paper and serve hot with the sriracha mayonnaise.
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