Classic chicken recipe that never fails to tickle your taste buds.INGREDIENTS
1 kg chicken breast halved vertically (butterfly cut)
Mix together
(2 tsp black pepper powder
Salt to taste
2 tsp paprika powder
2 tsp garlic powder
2 cups all purpose flour
4 tbsp corn starch)
1 cup fresh bread crumbs
6 beaten eggs
Oil for frying
METHOD
Halve the chicken breasts, place the breasts in between 2 thick plastic sheets and tenderise by beating them as thin as possible.
In a large flat bowl mix all the dry ingredients except bread crumbs. Beat the eggs in another flat bowl with salt and pepper.
Now heat oil in a flat pan ..these chicken pieces have to be deep fried so add enough oil.
Dip the flattened chicken in the dry flour mix. Pat throughly so that it is coated from all sides. Remember all the flavor lies in the flour. Then dip in beaten egg and again roll in bread crumbs and fry in medium hot oil till both the sides are golden and crisp.
Serve with tarter sauce and ketchup, or thousand island sauce. Enjoy.
Halve the chicken breasts, place the breasts in between 2 thick plastic sheets and tenderise by beating them as thin as possible.
In a large flat bowl mix all the dry ingredients except bread crumbs. Beat the eggs in another flat bowl with salt and pepper.
Now heat oil in a flat pan ..these chicken pieces have to be deep fried so add enough oil.
Dip the flattened chicken in the dry flour mix. Pat throughly so that it is coated from all sides. Remember all the flavor lies in the flour. Then dip in beaten egg and again roll in bread crumbs and fry in medium hot oil till both the sides are golden and crisp.
Serve with tarter sauce and ketchup, or thousand island sauce. Enjoy.
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