baby chicken Recipe hej

• 3 whole large chicken breasts, with no hormones, or anibiotics. Preferably natural.
• 1 - 2 cups of cooking oil
• 3 eggs beaten
• 1 cup all purpose flour
• 1 - 2 cups of Panko (Japanese bread crumbs)
• your favorite blend of poultry seasoning (I like Lawrey's garlic salt, and a bit of pepper.)

1. Cut chicken into 1 inch pieces.
2. Pour panko into a large bowl.
3. In a medium bowl beat eggs with seasoning to taste.
4. In another medium bowl pour the flour into it.
5. Heat oil on medium in a large sauce pan, or wok for frying.
6. I use olive oil.
7. Set aside a large platter with paper towels for draining the oil after frying.
8. Toss chicken in flour, about 10 or more at a time.
9. Make sure each piece is completly covered.
10. Then dip and cover floured chicken in the egg mixture.
11. After covered with the egg, put into the bowl of panko.
12. Use a spoon to gently cover each piece thoroughly with the bread crumbs.
13. Carefully place the chicken into the hot oil, and turn if needed.
14. It should take 23 minutes or so depending on the temperature of the oil.
15. Remove and drain after each side is a golden brown.
16. This dish can be served hot or at room temperature.
17. I prefer it cold, even better the next day!
18. Ponzu can be used as a dipping sauce.
19. I like ketchup or ketchup mixed with a bit of soy sauce, and rice on the side.
20. Note: Panko and Ponzu sauce is usually sold in the asian section of most super markets.
21. If not, google a Japanese market.

chicken breasts, cooking oil, eggs, flour, bread crumbs, your favorite

Taken from www.chowhound.com/recipes/baby-chicken-11475 (may not work)