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Place the chicken fillets in a bowl and pour over the lemon juice. Leave to marinate for a couple of minutes.
Heat a deep-fat fryer to 160C, then add the herbs leave to cook for a minute or so to infuse the oil. Remove from the oil and drain well on kitchen pepper. Turn the heat up to 180C.
Mix the flour with the celery salt, paprika and plenty of black pepper. Whisk the eggs with a little water and the olive oil. Toss the chicken fillets in the flour then dip each fillet into the egg.
Drop in the fryer along with the garlic and celeriac slices (you may have to do this in batches). Cook for 3 to 4 minutes (the chicken pieces should be floating and the coating really crisp). Drain well on kitchen paper.
Mix the mayonnaise with the mustard and vinegar and plenty of seasoning. Stir in the celeriac.
To serve, pile each plate with a mixture of the chicken garlic and celeriac crisps, spoon the coleslaw in the side. Pile the herbs on top to garnish.
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