for 4 person

Chicken

4	chicken thighs (each approx. 160 g)
80 g	panko breadcrumbs or regular breadcrumbs
2 tbsp	white flour
2	eggs
½ tsp	garlic powder
¼ tsp	paprika
½ tsp	salt
a little	pepper
	oil for deep-frying

Dip

200 g	sour single cream
1 tbsp	ketchup
1	red chilli, deseeded, finely chopped
100 g	corn kernels, drained, roughly chopped
¼ tsp	salt
a little	pepper

How it's done

Chicken

Halve the chicken thighs. Place the panko breadcrumbs in a deep bowl and empty the flour into a shallow bowl. Whisk the eggs in a deep bowl, season. Toss the chicken in the flour in batches, shake off the excess, then dip the chicken in the egg. Coat the chicken in the breadcrumbs, pressing firmly on the crumb coating. Fill a pot to 1/3 with oil and heat it to approx. 160°C. Slide the chicken into the oil in batches using a slotted spoon, deep-fry for approx. 10 mins. until golden. Remove and drain on paper towels.

Dip

Combine the single cream with the ketchup, chilli and corn, season. Serve the dip with the chicken.

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