Ingredients:
5 boneless chicken breast (each breast makes 4 chicken strips)
0.5 liter of chicken broth
Juice of 0.5 lemon
400 g of plain flour
3 fresh eggs
5 tablespoons of fresh milk
1 spoons of Provencal spice
1 tablespoon garlic granulate
1 tablespoon of sweet red pepper
1 tablespoon of cayenne pepper
1 tablespoon of soy flour
1 teaspoon of salt
1 teaspoon of pepper
500 g uncooked corn flakes (if the corn flakes are large, put in a bag and smash them into smaller pieces, or use a blender to make the cubes have a 4mm diameter).
recipe:
The night before, cut the chicken breasts on strips about 1 cm of butter, put in a bowl, add the cold broth and juice of half lemon. Cover and refrigerate overnight.
When you are ready to fry, drain the broth from the strip.
In a large bowl, add all spices, salt and pepper to the flour and stir well.
In the second bowl, mix eggs and milk
In the third bowl, put cornflakes
Dip the chicken noodles into flour, then into the egg mixture and finally into the cornflakes. Push the cornflakes with your hand to keep the chips well on the strips.
In the pan, warm sunflower oil (1 liter) at maximum heat. In about 5 minutes, the oil should be ready for frying (oil test by adding 1 cornflakes to the hot oil, if the bubbles form around the flakes, then the oil is ready). Reduce the temperature by one or two levels to prevent oil from burning and add 4-5 chicken noodles in the pan. Do not add more strips because it causes the oil to cool down and the frying process is longer.
Wipe 2-3 minutes on each side.
Serve with your favorite dip, BBQ sauce, sweet-sour sauce, garlic-mayo sauce or honey mustard sauce.