A super quick recipe for those “24 hours ain’t enough” kinda days.
- Chicken. Preferably cut as lollipops or at least with a bit of bone sticking out. This is important for easy dredging.
- An egg, paprika powder, garlic powder and some salt. Beaten together.
- Breadcrumbs and a little grated Parmesan cheese.
Pat dry the chicken and then pour the glue all over the pieces. Let it sit for at least 5 minutes.
Heat oil for frying. Dredge the chicken pieces by holding the exposed bone and swirling it thru the crunch. Carefully place in the hot oil.
Fry on slightly lower temperature.
The chicken will be fully cooked in about 6-7 minutes. Do not fry on a high temperature as that will burn the coating before the chicken is cooked.