L.F.C - Lucy's Fried Chicken

L.F.C with Lemon Mustard Mayonnaise, the ultimate combo! These mini chicken schintzels are perfect for a cosy Friday night in and are made even more delicious when dipped into our mustard-mayonnaise, which was recently rated best mayonnaise by The Times. For this recipe, you'll need:⠀⠀⠀⠀

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4 skinless chicken breasts, each cut into 3 long strips⠀⠀⠀⠀⠀⠀⠀⠀⠀
50g plain flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 eggs, lightly beaten⠀⠀⠀⠀⠀⠀⠀⠀⠀
80g panko breadcrumbs⠀⠀⠀⠀⠀⠀⠀⠀⠀
55g black sesame seeds (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp cayenne pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
About 100 ml sunflower oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
Lucy’s Lemon and Mustard Mayonnaise⠀⠀⠀⠀⠀⠀⠀⠀⠀
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METHOD⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1. Place the chicken between two pieces of cling film and gently flatten one at a time with a rolling pin until 1 cm thick.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Mix together flour with ¼ tsp salt and some black pepper in a shallow bowl.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Place the eggs in a shallow bowl.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. In a third bowl mix together the breadcrumbs, sesame seeds ad cayenne pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Dip each piece of chicken into flour and gently shake of the excess. Then dip in the egg, then into the bread crumb mix. Place on a plate.⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. Place enough oil to rise ½ cm up the sides of a large frying pan and place over a medium heat. Once hot add the chicken, in batches, and fry for 6 minutes, turning halfway through, until cooked through and golden brown on both sides. Place on warm plate lined with kitchen paper while you continue cooking the rest.⠀⠀⠀⠀⠀⠀⠀⠀⠀
7. Serve the chicken on a board with the Mayo and wedges of lemon.⠀⠀⠀⠀⠀⠀⠀⠀