Serves 4

   20 minutes

   10-12 minutes

FEATURED PRODUCT:
Hazeldenes Free Range Chicken Breast Fillets

BACK TO RECIPES >>

• 4 Hazeledenes – Chicken Breast fillets (about 150-200g each)
• 2 medium zucchini
• 300g all-purpose flour (for coating)
• 300ml sparkling Water (chilled)
• Lemon zest
• 1 large egg
• 1 tsp salt (for the batter)
• 1/2 tsp freshly ground black pepper
• Zest of 1 lemon
• Vegetable oil for frying (enough for deep frying)

For serving

• Lemon wedges

1. In a mixing bowl, whisk the sparkling water, egg, flour, lemon zest, salt, and a pinch of black pepper until smooth. The batter should be thick but not too dense, resembling the consistency of a loose pancake batter.
2. In a deep pan or deep fryer, heat up your oil to 180°C (350°F). The oil should be deep enough to submerge the chicken and zucchini.
3. While the oil is coming up to temperature, slice the zucchini into sticks, about 5mm thick.
4. Start with the Zucchini so as not to cross contaminate with the chicken. Dip the zucchini sticks into the batter and fry in batches for about 2-3 minutes until golden and crispy. Drain them on a paper towel.
5. Cut the chicken breasts into 5cm nuggets and dip them into the batter and fry in batches for for 4-5 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan to ensure an even fry.
6. Remove the chicken from the oil and drain on a paper towel-lined plate.
7. Arrange the fried chicken and zucchini on a serving platter, scatter lemon wedges around it and serve