Fried Moroccan Chicken

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  • 2 chicken breasts sliced into small pieces
  • 80g panko bread crumbs
  • 200g plain flour
  • 40g corn flour
  • 200ml buttermilk
  • 2 tsps chermoula
  • 1 tsp salt and pepper
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • oil for frying
  • Lemon or lime to serve


Combine the paprika, chermoula and thyme with the buttermilk .Add the chicken and marinate for several hours or overnight. Combine the flours and bread crumbs and season well with salt and pepper. Add the chicken and toss around until well coated. Heat a pan with oil and fry the chicken until golden and crunchy. Serve with a good squeeze of lemon or lime and a zesty lime yoghurt sauce.