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• Pre-heat the oven to 150C.
• Pat the chicken breasts dry with a paper towel.
• Using a sharp knife, place a chicken breast on a chopping board. Place your hand on top of the chicken breast and carefully slice the chicken breasts horizontally into three thinner pieces, keeping its shape. You should have three pieces about ½ cm thick each. Do the same with the other fillet.
• Prepare your coating: Pour the potato flour into a shallow bowl and season with the paprika and a pinch of salt and pepper. l Mix well to incorporate the seasoning. Then, in another bowl, whisk the eggs with the dairy-free milk and season with a pinch of salt. Lastly, open the packs of crisps to release the air and then crush the crisps in the pack until you have coarse crisp crumbs. Pour the crushed crisp crumbs into another shallow bowl.
• Line a baking tray with parchment paper.
• Dip a piece of chicken into the potato flour, making sure its surface area is covered. Dip the chicken in to the egg mixture and allow any excess liquid to drip off. Finally place the chicken into the crisp crumbs, turning it a few times and pressing it down into the bowl to make sure the coating sticks and it’s evenly coated. Place on to the baking tray and repeat with the remaining pieces.
• On medium-high heat, heat 3 tbsp of vegetable oil in a large frying pan. Test the oil is hot enough by checking if a crumb quickly sizzles in the oil.
• Working in batches, place three pieces at a time in the pan and fry for 2 minutes, or until the bottom side has formed a golden crust.
• Turn the pieces over and repeat on the other side. Once cooked, place the pieces on the baking tray and bake for 5 minutes to ensure they’re safely cooked through. You can cut into the middle of a piece to make sure it’s piping hot.
• Serve with the lemon wedges and ketchup.