70 g carrots julienned
50 g purple cabbage in thin strips
50 g green cabbage in thin strips
30 g dried cranberries
30 g toasted almonds coarsely chopped
100 g mayonnaise it can be light
1 tbsp granulated sugar
1 tbsp apple cider vinegar or white wine vinegar
300 g chicken I used chicken filets but you could also use sliced chicken breasts.
Salt and pepper
30 g all-purpose flour
1/2 tsp garlic powder
1 tsp paprika
30 g panko or breadcrumbs
1 egg + a tablespoon of water
1 litre vegetable oil for frying I use canola oil
1 tsp Lemon
bunch of corriander
salt to taste
For the coleslaw throroughly mix all the ingredients into a bowl
Season the chicken with salt and pepper and mix.
Mix the garlic powder, paprika and a bit of salt with the flour.
In a separate bowl, whisk together the egg and water.
To bread the chicken, you first pass them through the flour, shake it gently to remove the excess. Then pass through the egg and let the excess drip. Finish with the panko or breadcrumbs.
In a pot, preheat the oil over medium heat. If you have an oil thermometer, it should mark 180°C.
Fry two pieces at a time for 2-3 minutes or until very golden. When you remove them from the oil, place them in a bowl with kitchen paper towel to absorb the excess oil.
Make the coleslaw and a combine ingredients for yoghurt dressing.
Add the chicken into a warm wrap, drizzle with yoghurt dressing and enjoy