PREPARATION
Sift the flour, add all the ingredients for the coating, grind it well with a mortar and pestle, and place it in a clean plastic bag. Cover each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure each piece is completely covered in flour.
Heat the oil in a frying pan. Slowly fry the chicken in oil without covering it. Once it turns brown, cover the skillet and continue frying over a very low heat until the chicken is completely cooked. Placing on paper towels to leak excess.
Enjoy !
I call this one ‘Dinner in Paris’ because every bite feels like a first-class ticket to France!
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