Ingredients

The following ingredients have 2 Servings
  • ½ pound chicken breast (, cut into tiny pieces, see note 1 (225 grams))
  • ½ teaspoon salt
  • ½ cup all-purpose flour ((70 grams))
  • 1 cup breadcrumbs ((100 grams))
  • black pepper (, a generous pinch)
  • 2 teaspoons paprika
  • 2 teaspoons dried herbs de provence (, see note 2)
  • 1 egg (, large )
  • 2 tablespoons milk
  • oil (for frying, see note 3)

Instruction

  • Season the chicken pieces with salt and mix them with kitchen thongs so that the salt is distributed as evenly as possible.
  • In a bowl, mix together breadcrumbs, black pepper, paprika and herbs de Provence and set aside.
  • In another bowl, beat egg with milk until combined.
  • Coat chicken pieces in flour, dip them in egg and coat with breadcrumb mix. For flour, you can use either a ziploc bag (the quickest approach) or a bowl. For breadcrumbs and egg mix I suggest bowls.
  • Heat oil in a wide pot. Check if the temperature is hot by dropping 1 breaded chicken piece in. If it is bubbling rich after the chicken piece hits the oil, then it’s ready.
  • When frying, don’t over-crowd the pot. Take the chicken out when it has nice dark brown color and floats on the surface. Place onto a plate lined with paper kitchen towel.
  • Best enjoyed warm!