Ingredients
400g chicken breast 
500ml oil 
1 lime cut into wedges 
Salt  

For the marinade  
150g Greek yogurt  
2 tsps dried oregano  
1 tsp paprika  
1 tsp Aleppo pepper chilli flakes  
1 tsp garlic granules  
1 tsp celery salt  
1 tsp ground white pepper  

For the seasoned flour  
75g plain flour  
1 tsp dried oregano  
1 tsp garlic granules  
½ tsp celery salt  

For the dip 
100ml Mayonnaise 
2 tbsps harissa paste 

Method
Firstly cut your chicken breasts so they are smaller pieces.  Do this by turning your chicken on to its back and cutting off the little fillet at the back.  Once the fillet is off, cut each breast into 2 or 3 depending how large your chicken breasts are. 

Mix all the marinade ingredients together in a bowl and add the chicken fillets, ensuring all of the chicken is covered with the marinade.  Cover the bowl with clingfilm and leave to marinate in the fridge for at least 4 hours and up to 24 hours.  

When you are ready to eat, pre-heat your oven to 180c and put into the oven a large non-stick baking tray. 

In a large frying pan pour in about 2½ cm oil and turn on to a medium heat. 

While the oil is warming, finish off your chicken.  Mix the seasoned flour ingredients together with a whisk. Take a piece of chicken from the marinade and put straight into the flour, ensuring it is completely coated with flour, put on to a plate to one side and repeat with the other pieces. 

To check if the oil is hot enough, take a little of the flour batter and drop into the oil, it should start to bubble straight away.  If it does not, leave to heat for a few more minutes.  Lower the chicken in a piece at a time, cooking only 3 or 4 pieces at any one time (otherwise the temperature of the oil will drop too rapidly).  Cook until nicely golden brown - around 5-7 minutes - and then remove from the oil with a slotted spoon and put into the oven on your hot baking tray.  Immediately turn off the oven and put more chicken into the oil, repeating until all of the chicken is cooked. 

Meanwhile add the harissa paste to the mayonnaise and stir.  

Once all of the chicken is cooked, put onto a plate lined with kitchen roll to drain. 

Serve the chicken with the mayonnaise and lime wedges.  A squeeze of lime over the top of the chicken really brings it alive. 

- Recipe taken from Sabrina Ghayour's Persiana Everyday