Fried Chicken Fingers with Spiced Yogurt Sauce
We’re integrating 11% yogurt into the coating for these breaded chicken fingers. Plump strips of chicken are first dipped into a mixture of yogurt, eggs and harissa, before getting coated with breadcrumbs. We’ve chosen a thick, high-fat yogurt so it can more thoroughly coat the chicken.The result is super crispy chicken fingers that we’re serving […]
Ingredients
- 2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander seeds
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 ml) harissa
- 1/4 cup (60 ml) water
- 3/4 cup (180 ml) 11% plain yogurt
- 3 eggs
- 1/3 cup (75 ml) 11% plain yogurt (see note)
- 2 tsp (10 ml) harissa
- 2/3 cup (100 g) unbleached all-purpose flour
- 2 cups (160 g) panko breadcrumbs
- 1 lb (450 g) boneless chicken breasts, cut into strips 1/2 inch (1 cm) thick
- Vegetable oil, for frying
Instructions
- In a small pot over medium heat, cook the spices in the oil for 1 minute while stirring with a wooden spoon. Add the harissa and continue to cook for 30 seconds while stirring. Pour in the water and bring to a boil. Simmer for 1 minute. Transfer to a bowl and let cool for 30 minutes. Add the yogurt. Season with salt and pepper. Mix well.
We’re integrating 11% yogurt into the coating for these breaded chicken fingers. Plump strips of chicken are first dipped into a mixture of yogurt, eggs and harissa, before getting coated with breadcrumbs. We’ve chosen a thick, high-fat yogurt so it can more thoroughly coat the chicken.The result is super crispy chicken fingers that we’re serving up with a spiced harissa yogurt.