Crispy Chicken

Ingredients

• 2 large boneless chicken breasts
• 1 liter milk
• 4 eggs
• A pinch of paprika or sweet red pepper powder
• Salt to taste
• Corn flakes, as needed
• 1 packet Obeido crispy seasoning (or a similar crispy chicken seasoning)
• Corn oil for frying
• Note:
• If you want to freeze the crispy chicken: fry it only halfway, let it cool, then place it in airtight freezer bags designed for freezing. When needed, fry directly in the oil again until fully cooked and crisp.
• Recipe courtesy of a friend and cook on Shou Tabkhin Al‑Youm:
• Rina Abdullah
• Click Rina’s name to visit her page on our site and discover more of her tasty recipes.
• For more of Rina’s delicious recipes see: Chicken Fajitas

Method

1. Cut the chicken into pieces or long, thick strips
2. Soak them in 1 liter of milk overnight because the milk tenderizes the chicken
3. The next day, drain the chicken from the milk and set it aside
4. Blend the corn flakes in a blender until slightly fine... do not over-grind
5. Set out a bowl of beaten eggs seasoned with salt and paprika, another bowl with the corn flakes, and a third with Abido spices
6. Dip the chicken in the spices first, then in the egg mixture, then spices again, then egg again, and finally coat them with the corn flakes
7. Fry the crispy chicken in hot, plentiful oil until it turns golden
8. Serve the crispy chicken with potatoes and coleslaw (cabbage salad with mayonnaise) or a green salad, as desired
9. Rina Abdullah
10. For more of Rina's delicious recipes, here is the link: Chicken Fajitas