450g chicken fillets cut into (3 x 10cm) long, and 1 1/2cm thick3 tablespoon thick full cream yogurt1 teaspoon vinegar1 tablespoon chilli flakesSalt to taste2 tablespoon Nandos wild herb sauce 1 tablespoon Nandos garlic sauce ½ teaspoon black pepper
Mix the above and marinate overnight.
For the flour mixture:1 heap cup plain flour¼ cup corn flour2 teaspoon lemon & herb spice½ teaspoon garlic powder
Mix the above well.
Take your marinated chicken strips, dip into the flour mixture, then into cold water ( the water must be cold), then back into the flour mixture.I keep these all ready on a plate.Deep fry in hot oil till light golden and crispy.Serve with a sauce of your choice!!I served mine in a burger with sweet chilli sauce and 🍟...Note: Do not over crowd the oil. Fry in batches of 4 to 5 depending on your pan.Dont over cook or your chicken, it will get chewy, which is something we dont want.