Ingredients:
2 chicken breasts, cut into small bite-sized pieces
1 cup all-purpose flour
1–2 eggs, beaten
Salt & pepper to taste
Optional (but recommended):
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp chili powder or cayenne (for heat)
Oil for frying (vegetable or canola)
Instructions:
1. Prep the chicken:
Cut chicken breasts into small, uniform pieces (about ¾ inch).
Pat dry with paper towels.
Season with salt, pepper, and optional spices.
2. Set up the breading station:
Bowl 1: Flour (mix in optional spices if using).
Bowl 2: Beaten egg(s).
3. Coat the chicken:
Dip each piece of chicken in egg, then in flour, pressing to coat well.
For extra crispiness: double dip (egg → flour → egg → flour again).
4. Fry:
Heat about 1.5–2 inches of oil in a pan to 350°F (175°C).
Fry chicken in small batches for 3–4 minutes, or until golden brown and cooked through (internal temp 165°F / 74°C).
Drain on paper towels or a wire rack.
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