1) Place your chicken pieces onto a tray and season them with salt, pepper and the curry powder. Put them in the fridge half an hour.
2) Now, prepare the fritter batter by mixing the flour and yeast with the lager. Cover your bowl and leave it on your bench until needed.
3) To make the chives cream dipper, mix the cream and vinegar. Season well and place your mixture into the freezer for 5 minutes. Then, whisk it until stiff and add the chives.
4) Start your fryer at 160'C (320'F).
5) Dip your chicken pieces into the batter and fry them 6 by 6 for 4 to 5 minutes. When done clear them onto some kitchen paper.
Serve them piping hot with a small dish of chives cream dipper.
credits photo : © philippe Devanne
