| Servings | serves |
Ingredients
- 600 grams Chicken Breast Fillet
- 1 cup Plain Flour
- 2 tablespoons Cajun Seasoning
- 1 tablespoon Onion Powder
- 1 tablespoon Icing Sugar
- Salt to season
- Black Pepper ground
- 4 Egg Whites
- 125 ml Milk
- 2 cup Panko Breadcrumbs
- Vegetable Oil for deep-frying
- Smoky Barbecue Sauce to serve
Ingredients
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Instructions
- Using a meat mallet, pound chicken to 1cm thick. Cut into 2cm squares. Combine flour, seasoning, onion powder and sugar in a bowl. Season well. Put eggwhites and milk in a separate bowl and mix to combine. Put breadcrumbs in a third bowl.
- Toss 1 chicken piece in flour mixture, shaking off excess. Dip in eggwhite mixture, then coat with breadcrumbs. Repeat eggwhite and breadcrumb stages to create a thick double crumb. Repeat double-crumbing with remaining chicken pieces.
- Pour oil into a large heavy-based saucepan to 3cm deep and heat to 180°C on a cook’s thermometer. Cook chicken, in batches, for 3 minutes or until golden. Drain on paper towel. Serve with barbecue sauce.
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