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ingredients :
Chicken fillet or chicken pieces 400 grams
Cold water or milk 200 grams (1 cup)
1 egg
Frying oil as needed
Preparation:
Small chicken fillets, fried for 4 to 8 minutes, are well cooked, but if you use large pieces of chicken, cook them half, or beat them a little until they are thin.
Break the egg in a bowl. Add a pint of water or cold milk along with salt, pepper, garlic powder, onion powder and desired spices and mix. Dip the chicken pieces in the egg mixture until all parts are completely coated.
Put Martin's breadcrumbs in a bowl. Remove the fillets one by one from the egg solution and roll them in breadcrumbs to cover all parts of the fillets. (If the surface of the chicken fillet is empty of breadcrumbs, repeat this process)
Fry the prepared fillets in a lot of hot oil on a medium flame until the desired golden color is obtained. The heat of the flame should be such that during the entire frying time, the oil boils slowly and the fillets take about 4 to 8 minutes to be completely cooked.
Attributes:
You can keep the fillets coated with breadcrumbs in the freezer for up to 2 weeks and fry them when needed.
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