Salt and Pepper Fried Chicken

Barbecue the chicken for this dish, if the weather is kind. The amount of heat that you get from simply using lots of cracked pepper always amazes me. I bet your guests will think you've added a touch of chilli. This tasty 'rub' also works well on pork, lamb and meaty fish, such as tuna or swordfish.

#FriedChicken #SaltAndPepper

Serves: 4

Prep Time: 20 minutes

Cooking Time: 15 minutes

Source: The Clever Cook, in association with BBC Good Food Magazine by Bamey Desmazery.

Ingredients:

200g carton Greek yogurt

2 tablespoons chopped fresh mint

Juice of 1 lemon

Good sprinkling of sea salt

1 heaped tablespoon coarsely crushed peppercoms

4 boneless, skinless chicken breasts

2 tablespoons oil

New potatoes and salad, to serve

Method:

1) Mix together the yogurt and mint with a squeeze of lemon juice. Season with the salt and pepper and set aside.

2) Mix the sea salt and cracked peppercorns together. Drizzie the chicken breasts with a little lemon juice, then rub the salt and pepper mixture evenly over each breast.

3) Heat the oil in a large frying pan. Now add the chicken and cook for 6-7 minutes on each side until cooked through and golden. Squeeze over the remaining lemon juice. Serve the chicken with the minty yogurt, new potatoes and a salad.