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Ingredients
Marinade
1) 1kg chicken breast
2) 14g vinegar
2) 222g whole milk
3) 1½ tsp. (9g) salt
3) ¼ tsp. cayenne pepper
3) ¼ tsp. (1.1g) garlic powder
3) ¼ tsp. (0.8g) paprika
Breading
4) ¾ cup (105g) all-purpose flour
4) ¾ cup (93g) cornstarch
4) 1½ tsp. (7.3g) baking powder
4) 1 tsp. (5.8g) salt
4) ¾ tsp. (2.5g) black pepper
4) ¾ tsp. (3.1g) garlic powder
4) ¾ tsp.(2.5g) paprika
5) 4 egg white (for 1.5kg)

In a bowl combine (2) and set aside for 10 min then add (3). Marinate meat in this mixture overnight.

In a another bowl combine (4).

Coat chicken in breading mixture then egg white then breading again. Fry for 4 minutes each side on medium heat.

Oil has to be 350F. Make sure to reheat oil for 5 min in between batches as the oil temp drops after cooking.

Freeze cooked chicken. Reheat from frozen, bake at 375F for 30 minutes.