|300 g||chicken breast fillets — cut into bite size pieces|
|1 tsp||garlic powder|
|1/2 tsp||onion powder|
|1 tsp||chilli powder|
|1 tsp||dried parsley|
|1 tsp||black pepper|
|oil — for deep-frying|
|2||eggs — whisked, seasoned with salt and pepper|
|1 cup||breadcrumbs — seasoned with salt, pepper and dried parsley|
Place chicken in a bowl and add all above dry ingredients, except for the breadcrumbs. Leave in fridge to marinate for a few hours.
Set up a dredging station. Place oil in a pot on medium high heat. Remove chicken from fridge.
In batches dip chicken in egg, then breadcrumbs then fry until cooked through and golden. Do not overcrowd the pan as it becomes difficult to work with.
Strain excess oil on a kitchen towel. Serve hot with any condiment of choice.
Reprinted with permission from Shahistah Khan from My Kitchen ZA blog, follow along on Instagram for more recipes.