Ingredients
| 1 tsp | Sugar |
| 1 tsp | Salt |
| 3 Tbsp | Moroccan spice |
| 200 g | Cornflour |
| 100 g | Polenta |
| 4 | Eggs |
| 1 ½ cups | Buttermilk |
| 1 to fry | Oil |
| 700 g | Chicken tenderloins (Main) |
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Directions
- Heat a wok or portable deep-fryer to 180C with high-heat cooking oil. In a mixing bowl, toss together the salt, sugar, Moroccan seasoning, cornflour and polenta, mixing thoroughly.
- In a separate mixing bowl, whisk together the eggs and buttermilk.
- Place the chicken tenderloins first in the dry ingredients, then the buttermilk mixture and back into the dry ingredients, to coat thoroughly.
- Fry the chicken in the oil until golden, drain on absorbent paper and season with sea salt flakes.
- Serve with cucumber "noodles" bound with Greek honey yoghurt and coriander.
