The Pastor's Kitchen

Easy Chilli Bite Chicken Strips Recipe* 

with Lydia Madzokere

 *Ingredients* 

6-8 deboned, skinless Chicken breasts

Salt and black pepper

1 cup (250 ml) plain White yoghurt

2 cloves crushed garlic

250ml lemon juice 

1 box Pakco Chilli Bite Mix

Oil for frying

 *Method* 

Cut chicken into strips and season with salt and pepper. 

In a separate bowl, mix together the yoghurt, crushed garlic and lemon juice. 

Pour the marinade over the chicken strips, and toss well so that every strip is well coated. 

Set aside in a cool place to for about 2 hours if possible, to tenderize chicken. 

Pre-heat the oven to 160°C. or, for deep frying, start heating up your oil in fryer or deep bottom pot. 

While the oil is heating, remove the chicken strips, in batches of five or six, from the marinade and scrape off any excess marinade. 

Roll the strips in the chilli-bite mixture, pressing down so that they are well coated on both sides. 

Shake off any excess powder, and place the strips in the hot oil. 

Fry for 5 minutes or so, or until golden brown and crispy and cooked.

Remove from the pan and drain for a minute on several layers of kitchen paper.

Serve with lemon wedges or says of choice, whilst piping hot. 

Enjoy!

*Lydia Madzokere lives in Gweru with her family.*