Ingredients
6 chicken thighs skinless and boneless
200ml 0% yogurt
1 tbsp smoked paprika
150g panko breadcrumbs
70g oats
1 tbsp onion powder
1 tbsp dried garlic powder
1 tsp oregano
3 tbsp sesame seeds
100g rye or wholemeal flour
4 eggs
50ml milk
2 Baby Gem lettuce washes and picked into leaves
For the sauce:
2 tsp chilli sauce
2 tbsp honey
2 tbsp soy sauce
1 tbsp white vinegar
Here’s how
Cut the chicken thighs in half and place in a mixing bowl with the yoghurt and paprika.
Cover the bowl and leave it in the fridge overnight or for a minimum of 1 hour (but overnight is best!).
Mix the panko, oats, onion powder, garlic, oregano and sesame seeds in a mixing bowl and put to one side.
In another 2 mixing bowls, place the flour in one and the beaten eggs in the other ready for bread-crumbing.
Lift the chicken out of the yoghurt, shaking off the excess, then roll in the flour, then in the beaten egg and finally into the breadcrumb mixture.
Place the coated chicken onto a non-stick baking tray with a drizzle of oil.
When all the chicken is coated place in a preheated oven at 170c for 20 minutes or until the chicken is cooked.
Meanwhile to make the sauce simply place chilli sauce, honey, soy and vinegar into a bowl and whisk together.
When the chicken is cooked remove it from the oven and transfer it into the sauce.
Toss the chicken in the sauce before placing it in the salad cup leaves and serve.
