Preparation

1. Marinade Chicken: In a medium sized bowl mix 1 Cup Greek Yogurt, 2 T Tandoori Paste, 1 T Sour Cream, and the juice of ½ a lime
2. Season both sides of the chicken tenders with salt
3. Place chicken in the yogurt to marinade
4. In a pot put 4 fingerling potatoes, 2 large pinches of salt, 1 T Mustard Seeds, 1 T Coriander Seeds, and 2 Smashed Cloves of Garlic (do not peel)
5. Cover the ingredients with water and bring to a boil
6. In a bowl mix 2 cups Corn Flakes, 2 Cups Bread Crumbs, 2 Cups Flour, salt and pepper
7. Using a food processor, pulse the breading until thoroughly mixed
8. Once the potatoes are soft, remove from heat and drain
9. Once the potatoes are cool, slice them ¼ inch thick
10. In a bowl, mix potatoes, Thai chilies and cilantro
11. Add 1 tsp. Sour Cream, 1 tsp. Greek Yogurt, 1 tsp. of Paprika, and 1 pinch of Cayenne Pepper
12. Season with salt and gently mix together
13. Add the zest of ½ a lime and juice of ½ a lime
14. Season with salt and gently mix together
15. Fry Chicken: Rub off excess yogurt marinade from chicken tenders then dredge in the breading mixture, making sure to coat the entire tender
16. Fry the chicken tenders at 350 for about 3 minutes
17. Once cooked, remove from the fryer and place on paper towel lined plate
18. Immediately season the chicken with salt
19. On a plate, pile the chicken tenders and add potato salad on the side
20. Garnish the potato salad with chopped cilantro