Ingredients
2 boneless skinless chicken breasts (120 g each)
2 cups all purpose flour
2 eggs
1 cup buttermilk
2 tsp SIDS CRAZY LEMON
1 tbsp paprika
1 tbsp parsley flakes
2 cups rice bran oil, for frying
Directions
Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about 1 cm. Cut into strips of about 2 cm thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
In a large bowl, combine flour, SIDS CRAZY LEMON, paprika and parsley flakes. In another bowl, beat two eggs.
In a deep frying pan, heat oil to about 175°C. (medium heat for about 5 minutes)
Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes until golden brown. Internal temperature should be 74°C on an instant read thermometer.
Carefully remove chicken from oil and drain on paper towels.
