Crispy Chicken with Vermicelli and Yogurt Sauce

Step 1

Cut the 1.5 lb chicken breast into 1-inch pieces. Season with salt and pepper. Place the 0.5 cup flour in a shallow bowl and dredge the chicken pieces, shaking off excess.

Step 2

Heat the 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, working in batches if needed, and fry until golden and cooked through, about 5-6 minutes per side. Transfer to a paper towel-lined plate.

Step 3

Meanwhile, cook the 8 oz vermicelli noodles according to package directions until just tender, about 4-5 minutes. Drain and rinse with cold water to stop cooking.

Step 4

In a small bowl, mix the 1 cup yogurt, juice of the 1 lemon, and 2 minced garlic cloves. Season with salt and pepper to taste.

Step 5

Divide the noodles between plates, top with the crispy chicken, and drizzle with the yogurt sauce. Garnish with the 0.25 cup chopped cilantro and serve with extra lemon wedges.

Step 6

For extra flavor, add a pinch of cumin or paprika to the flour mixture before dredging the chicken.