A: Yes, you can use boneless, skinless chicken breasts. They might cook a bit faster, so adjust the frying time accordingly.
Q: Can I make this dish ahead of time?
A: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Fry the chicken just before serving to maintain its crispiness.
Q: Is there a dairy-free option?
A: For a dairy-free version, use coconut milk instead of heavy cream and a dairy-free yogurt for the marinade.
Q: What can I do with leftover marinade?
A: Discard any leftover marinade that has been in contact with raw chicken to avoid cross-contamination. Alternatively, make a fresh batch of the marinade to use as a dipping sauce or salad dressing.
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