A mix of steamed granules of rolled durum wheat and panko breadcrumbs gives a gentle crunch to these chicken tenders – serve with barbecue sauce for the night snack
1. Put the flour onto a plate, add the paprika and plenty of seasoning, and mix well. Put the eggs in a shallow bowl and the breadcrumbs and couscous (steamed granules of rolled durum wheat) into another, mixing together well.
2. Put the chicken fillets first in the flour mixture, shaking to remove the excess, then dip into the eggs and finally into the couscous mixture, patting to thickly coat the chicken.
3. Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread browns in 30 seconds.
4. Fry the chicken in batches for 3-4 minutes, flipping halfway, until golden, crisp and cooked through. Drain on kitchen paper and season with sea salt flakes. Serve with barbecue sauce, or your sauce of choice, for dipping.