Ingredients:
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Procedure:
*Mix flour and Cajun seasoning in small mixing bowl.
*In separate bowl, beat egg.
*Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
*Pour oil into a small skillet and place on a medium heat.
*Dip pieces of chicken into egg, being sure they are fully covered.
*Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
*Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it’s ready!
*Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn’t splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
*When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
*This will catch and drain the excess oil so your chicken is super crunchy
Recipe Type: Unknown1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Procedure:
*Mix flour and Cajun seasoning in small mixing bowl.
*In separate bowl, beat egg.
*Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
*Pour oil into a small skillet and place on a medium heat.
*Dip pieces of chicken into egg, being sure they are fully covered.
*Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
*Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it’s ready!
*Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn’t splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
*When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
*This will catch and drain the excess oil so your chicken is super crunchy
Source: http://www.sanpedrosun.com/old/08-22.pdf