- 3 chicken fillets
- Bag of potato chips to liking, we used ribbed naturel potato chips
- 3 eggs
- 2 liter sunflower oil
Kitchen equipment needed
- Chefs knife
- Cutting board
- 4 deep plates
- Paper kitchen towels
- Large thick-bottomed pan or use a deep-fryer
- Meat tongs
Preparation — 10 minutes
CLEAN the chicken fillets, slice off the excess fat and blood. DICE the chicken fillets into not too small chunks. BREAK 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 in one of the other deep plates, add in some salt and pepper. CRUSH a large amount of potato chips into your hands, add into the third. You can add the potato chips into a bag first to prevent making a mess.
MEANWHILE pre-heat the sunflower oil (or any other kind of neutral oil) into the thick-bottomed pan, or use a deep-fryer.
RUN 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 top of each other. REPEAT 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 but you can also use a fork. MAKE sure the chicken does not stick to each other in the fryer. ADD some paper kitchen towels into a bowl or plate. DEEP-FRY the chicken until golden brown, then remove using a skimmer into the bowl containing the paper kitchen towels.
REPEAT the above step until all of the chicken has been used up. SERVE the deep-fried potato chip chicken with rice and a simple salad. Enjoy your meal!