- 240 g flour
- 2 T Spanish smoked paprika
- 1 T chilli powder
- 2 t ground cumin
- 2-3 t fine salt
- 4 free-range skinless deboned chicken breasts, cut into 2 cm cubes
- 2 cups oil, for frying
- 4 large free-range eggs, beaten
- sriracha mayonnaise, for serving
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.