Name: Crispy chicken breasts in minutes: golden fillets with garlic-cream dip and a fresh salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 eggs; salt to taste; chicken seasoning (to taste); ground sweet paprika (to taste); 240 ml water; 250 g plain flour; 2 chicken breasts (fillets); plain flour for coating; approx. 750 ml vegetable oil (for frying); 60 g sour cream; 40 g mayonnaise; 30 g tomato sauce/ketchup; 3 garlic cloves (pressed); salt and ground black pepper to taste; 1 fresh cucumber; a bunch of fresh dill; 5–6 pitted green olives (sliced)

Batter In a larger bowl whisk the eggs with salt, chicken seasoning and sweet paprika. Pour in the water, mix and gradually work the flour in until you have a smooth, medium-thick batter. Cover with cling film and let rest for 15 minutes.

Meat Cut the chicken breasts into smaller pieces/nuggets. Lightly salt both sides. Coat each piece in flour and then thoroughly dip into the batter.

Frying Heat the oil in a deep pan or pot (ideally to 170–175 °C). Fry the coated pieces until golden, 3–4 minutes on each side, depending on size. Let the finished pieces drain on paper towels.