- 200ml Sunflower Oil
- 2 Lemons
- 1 Egg
- 2 Tbsp Seasoned Flour
- 4 Chicken Breasts or 500g Cooked Chicken
- 6 Poppadoms
- 1 Freezer Bag
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Average budget
Slice the chicken breasts in to small pieces, place in to the freezer bag. Add the flour and shake well until chicken evenly covered.
Blend Poppadoms to crumbs
Mix the egg with a fork, put into a dish and brush the chicken until covered.
Roll the chicken into the crushed Poppadoms until evenly coated.
Heat the oil and fry in small batches until all cooked through.
Squeeze the lemon over the top and serve. Great with wraps, rice or wrapped in crisp iceberg lettuce leaves.