What you need...
- Chicken, I used about a pound of frozen, already cut into slivers, chicken breast, dethawed obviously
- Canola oil for frying
- Deep pan to cook in, or deep frier
- 1 cup flour
- 2 eggs
- 1 1/2 tsp paprika (more or less, I like paprika so I used a lot)
- 1 tsp garlic powder
- Generous amount of black pepper and as much salt as you prefer, about 1 tablespoon?
- About 1/4 - 1/2 cup of water, depending on how much you need to get the batter consistancy you like. I used about 1/3 cup and it was still pretty thick
- 1/2 cup flour
- 1/2 cup breadcrumbs
- Salt and pepper
Get your pan and oil hot and ready for plunging! Then get your wet stuff all mixed up into a bowl, as well as the dry, in another. Dip your chicken in your wet, coating completely. Then dunk into the dry flour mix and shake off any extra, then, go straight to your hot oil.
Now, I've never really deep fried anything before, especially something like chicken where there is a risk for salmonella. SOOO... my first batch was waaaaaaaaay too dark. I almost burned the outside, I just honestly had no idea how much it would take to cook all the way through. It turns out, if you just let it get nice and sort of goldish, it'll probably be cooked through. That doesn't mean you should check. The darker batch still tasted ok, but the golden pieces were, well, golden. Pretty yummy if you ask me. And easy!