Get all the flavour of fried chicken and less of the fat with this clever recipe from Louise Keats.
- To make the pesto, process the coriander or parsley, pumpkin seeds, sesame seeds and garlic in a food processor until a coarse paste forms. Add oil, lemon juice and water. Process until mixture is combined and almost smooth.
- Combine flour and paprika on a plate. Place egg in a shallow bowl. Coat chicken in flour, shaking off excess. Dip in egg.
- Heat half the oil in a frying pan over medium-low heat. Cook half of the chicken, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel. Repeat with remaining oil and chicken. Sprinkle over parsley.
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