Back
Pizza Pocket with Crispy Fried Chicken
- Steps
- Ingredients
Steps
- To make dough, combine flour and yoghurt in a bowl. Using clean hands, bring mixture together. Turn out onto a lightly floured surface and gently knead until a smooth dough forms. Rest dough for 20 minutes, if time permits.
- Roll out dough on a lightly floured bench into a 26cm round. Top half with sauce, ham and combined cheese. Fold over remaining half and pinch sides to seal. Shape dough into a round.
- Heat oil in a medium frying pan over medium heat. Add pizza pocket. Cook for about 4-5 minutes on each side, or until golden and dough is cooked through. Remove.
- Meanwhile, whisk eggs and milk together in a shallow bowl. Place breadcrumbs in a separate shallow bowl.
- Dust chicken in flour, shaking off excess. Dip into egg mixture, then into breadcrumbs, pressing to coat.
- Heat oil in a deep fryer or large saucepan until 180C. Add chicken, in batches. Cook, turning occasionally, until chicken is cooked and golden brown. Remove with a slotted spoon. Drain on paper towel.
- To serve, top pizza pocket with chicken and tomatoes. Drizzle with olive oil. Garnish with basil.
