Ingredients
- 12 boneless skinless chicken breast tenderloins, cut into 2 inch pieces
- (or 6 whole boneless skinless chicken breasts)
- 4-5 cups of cooking oil (I used a Mediterranean blend)
- 2 cups of all purpose flour
- The egg white of 3 eggs
- 1 Tbsp of Italian seasoning
- 1 tsp of paprika
- 1 tsp of sea salt
- 1/2 tsp of black pepper
Directions
Season the prepared chicken with the Italian seasoning, paprika, sea salt, and black pepper. Set aside to marinate for 5 - 10 minutes.
Heat a large frying pan or deep fryer on high until heated and then lower the temperature to medium high.
Add the flour to a large zip bag or to a large tray. (This will be used for coating the chicken.) Dip the seasoned chicken in the egg whites and then add the coated chicken to the flour. I usually use a plastic bag as it helps to coat the chicken with little effort. If you are using a plastic zip bag, shake the bag to help coat the chicken fully. If you are using a tray or plate, place the chicken in the flour and coat the chicken with the flour by firmly pressing the chicken into the flour.
Once the chicken pieces are fully coated, add half of them to your deep fryer or frying pan, depending on the size of your cookware. Cook the chicken for 10 minutes on medium high heat. Chicken should be a crisp golden brown when done. Repeat with the remaining chicken.
Enjoy with your favorite sauce and sides!
©Rolisweets
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