Deep-fried potato chip chicken

Preparation – 10 minutes

Clean the chicken fillets and slice off the excess fat and blood. Dice the chicken fillets into smaller chunks. Crack open 3 eggs into one of the deep plates and whisk the egg whites and yolks using a fork.

Add a generous amount of flour to one of the other deep plates. Season with salt and pepper. Crush a large number of potato chips into your hands, then place them onto the third plate.

Add the potato chips into a bag first to prevent making a mess. Pre-heat 2 litres of sunflower oil (or any other kind of neutral oil) into the thick-bottomed pan, or use a deep-fryer.  

Roll the diced chicken through the flour first, then the egg wash and lastly the crushed potato chips. Place the chicken onto the 4th plate, but not on each other.

Repeat the above steps until all of the chicken has been used up.  

Finishing up the deep-fried potato chip chicken – 10 minutes

When the oil is hot enough, add in the chicken using a meat tong.  alternatively use a fork instead. Make sure the chicken does not stick to each other in the fryer, so don't overcrowd the pan.

Place several paper kitchen towels into a bowl or plate, you'll use this to soak up the grease after deep frying.

Deep fry the chicken pieces until golden brown. Remove from the pan using a skimmer, and place into the bowl containing the paper kitchen towels. This makes the chicken less soggy from the oil.

Repeat the above step until all of the chicken pieces have been deep-fried. You can serve the deep-fried potato chip chicken with rice and a simple salad. Enjoy your meal!