3 new chicken breasts weighing 1 kg each
3 cups all-purpose flour
1 teaspoon salt
3 cups breadcrumbs
4 lightly beaten eggs
Olive or vegetable oil for frying
3 new chicken breasts weighing 1 kg each
3 cups all-purpose flour
1 teaspoon salt
3 cups breadcrumbs
4 lightly beaten eggs
Olive or vegetable oil for frying
Wash and pat dry the chicken, then cut into 4 parts
Place the chicken pieces on a plate
In a large shallow dish, place the all-purpose flour panned and seasoned with salt
On a second plate, spread out the breadcrumbs
In a third bowl, beat the eggs lightly
Dip each piece of chicken in the flour mixture, then turn to coat evenly, followed by the egg wash, and finally the breadcrumb coating
Make sure they are fully coated on all sides
Heat about 5 cm (2 inches) of olive or vegetable oil in a large frying pan or skillet over medium-high heat until it reaches the desired temperature for frying
Fry the chicken pieces for 25-30 minutes, flipping them once halfway through cooking
Do not stir too much with your fork to prevent the coating from breaking off
Serve hot with lemon wedges and mixed salad
Serves 6-8 people.
