Crispy chicken with honey glaze

For the chicken, cut the chicken into thin strips (from 1 fillet you get about 8 strips).

In a bowl add the flour, paprika, garlic, coriander and salt and pepper. Mix.

In a second bowl add the eggs and beat well, and in a third bowl add the cereal after crushing it slightly.

Add the chicken first to the flour mixture and the rest of the dry ingredients and coat well. Shake off the excess flour.

Then transfer it to the bowl with the eggs and make sure it’s coated all over.

Finally, place it in the bowl with the crushed cereal and press with your hands so the cereal sticks to the egg.

At the same time, heat the sunflower oil in a small pot.

Add the breaded chicken and fry over medium-high heat until deep golden (about 5–6 minutes). Drain on paper towels.

For the honey glaze, melt the butter in a small pot, add the honey and thyme and stir.

For the yogurt sauce, mix all the ingredients together and serve with the chicken, which we have drizzled with the honey.