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Serves 4
- 500g skinless, boneless chicken breast tenderloins
- 4 lemons, juiced and zested
- 120g cornflour
- 1 litre sunflower oil
Lemon and chicken are a great combination, whether roasted, grilled or baked, the result is fresh and flavourful!
Cut chicken into thin strips. Place in a bowl add lemon juice and zest. Marinate for two hours. Add corn flour, the mix should resemble a batter, if to runny add a little more cornflour. Heat the oil in a small, deep saucepan, fry a few pieces at a time, 4 to 5 minutes, turning to evenly cook. Give the oil enough time to re-gain heat in between. Place chicken on a tray with absorbent towel to remove any excess oil. Season with salt and cracked pepper then serve.
It’s typically takes 2 to 4 hours for a marinade to flavour, a boneless, skinless chicken breast nicely, even less if the breast has been sliced
Source: 4 Ingredients Menu Planning
