Milk and Paprika Fried Chicken with Citrus Sauce

One of my recipes that my sister has wanted for ages.

The ingredient list is per person and can be scaled up appropriately.

• Chicken Breast
• 1/2 pint of milk
• 50g Corn Flour (Corn Starch in the US)
• Seasonings
• 1 tsp. Paprika - Smoked for preference.
  
• 1 pinch Salt
• 1/2 tsp Dried garlic powder.
  
• Alternatively use Schwartz Season All - 1 1/2 tsp.
  
• 1/2 lemon
• Good quality vegetable oil (sunflower or avocado are good)
  

Chop the chicken breast into strips and marinade at least overnight in the milk in the fridge. You can marinade for up to 24 hours but take care past that.

Remove the chicken from the milk shaking off any excess liquid. The milk will have sweetened and tenderised the chicken due to an interaction between the enzymes in the milk and chicken.

Pour a goodly amount of oil into the bottom of a frying pan and start to heat.

Put the corn flour and seasoning in a plastic bag, shake. Add the chicken pieces and shake until they are well coated in the corn flour and seasoning.

Take the chicken pieces out allowing the excess corn flour to fall back into the bag.

When the oil in the frying pan has got hot enough to have a shimmer above it (but not catch and burn) add the chicken pieces. Cook them for about 5-10 minutes depending on how large they are so that the outside is crisp and the chicken cooked.

While the chicken is cooking it is time to make the sauce.

Put the marinade into a saucepan and heat. Bring it to the boil and you will notice it start to clump. Add the juice of the lemon and a little zest and bring back to the boil. Reduce the heat so it simmers gently.

The sauce will curdle further.

Finally, depending on how thick you want the sauce, take some of the coating mix from the plastic bag, add a little water to form a smooth emulsion and add to the simmering sauce. This adds the flavours of the seasoning to the sauce. Allow the sauce to thicken. If you want a smooth sauce - blitz it. I personally quite like the texture of the sauce as is without blitzing.

Serve the chicken on a bed of noodles with a crisp side salad and pour the sauce over the chicken and noodles.