Dukkah-crumbed chicken bites
|5 ml||cumin — seeds, toasted|
|10 ml||coriander seeds — toasted and ground|
|5 ml||dried thyme|
|cinnamon — ground|
|chicken breast fillets — cut into bite-sized portions|
|salt and freshly ground black pepper|
|eggs — 2, whisked oil for deep frying|
|mayonnaise — sweet chilli sauce or mustard|
Mix the ingredients well.
2 CHICKEN BITES
Season the chicken with salt and pepper. Roll in the flour to coat and shake off excess flour.
3 Dip the chicken pieces in the whisked egg one at a time, then roll in the crumb mixture to coat. Repeat with all the chicken pieces. Arrange in a single layer on a plate and chill in the fridge for at least 30 minutes.
4 Heat enough oil for deep-frying in a pot. Fry the chicken in batches until golden brown and done. Drain on paper towels.
5 TO SERVE
Plate up with mayonnaise, sweet chilli sauce or mustard for dipping as preferred.