Crispy Five-Spice Chicken

• 4 chicken breasts
• cornflour, for dusting
• 2 eggs, lightly beaten
• oil, for shallow-frying
• Coating Mixture
• 2 1/2 teaspoons Chinese five spice powder
• 2 cups fine breadcrumbs
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon salt
• cracked black pepper, to taste
• 1 tablespoon flat leaf parsley, finely chopped

1. Cut chicken breasts in half lengthways.
2. Dust lightly with cornflour and set aside.
3. Combine all coating ingredients in a shallow bowl or plate.
4. Dip chicken into beaten egg and then press firmly into the coating mixture.
5. (You can double coat as well, to ensure a good coating. Just dip again in egg, then the coating mixture.) Heat 1 cm of oil in frying pan over med-high heat.
6. Fry the chicken 2-3 minutes each side, until golden and crisp.
7. Do not crowd the pan.
8. Fry in batches if necessary.
9. Drain on absorbent paper.

chicken breasts, cornflour, eggs, oil, coating mixture, chinese five spice powder, breadcrumbs, ground cumin, ground coriander, salt, cracked black pepper, flat leaf parsley

Taken from www.food.com/recipe/crispy-five-spice-chicken-84264 (may not work)