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½ cup Milk
4 tablespoon Flour
4 tablespoon Parmesan Cheese, Grated
1 teaspoon Paprika
½ teaspoon Oregano
¼ teaspoon Mustard, Dry
2½ pound Chicken Breasts, Cut In 1" or 2.5cm Cubes
In a large frying pan or deep fat fryer, heat 1 inch of oil to 350f.
Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip skinned chicken pieces in milk, then place about a dozen pieces of chicken at a time in the bag and shake to coat. Fry chicken in hot oil in batches without crowding, turning occasionally, for 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot.
4 tablespoon Flour
4 tablespoon Parmesan Cheese, Grated
1 teaspoon Paprika
½ teaspoon Oregano
¼ teaspoon Mustard, Dry
2½ pound Chicken Breasts, Cut In 1" or 2.5cm Cubes
In a large frying pan or deep fat fryer, heat 1 inch of oil to 350f.
Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip skinned chicken pieces in milk, then place about a dozen pieces of chicken at a time in the bag and shake to coat. Fry chicken in hot oil in batches without crowding, turning occasionally, for 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot.
