John Myers
Ingredients for 6 servings:
- 1.2 kg chicken breast fillet(s)
- 1 liter buttermilk
- 6 eggs
- Flour
- Breadcrumbs
- 4 tsp salt
- 4 tsp paprika powder
- lots of pepper
- 3 tsp garlic powder
- e.g. chili flakes
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
Cut the chicken breast fillets into large pieces, like goulash or larger nuggets. Then place the pieces in a container and add the buttermilk. The meat must be completely covered. Place in the refrigerator and let it marinate for at least two hours. The longer the better. 12-24 hours would be ideal. Once the meat is finished marinating, set up a breading station with separate bowls for the flour, breadcrumbs, and eggs. Stir the spices into the eggs. Now coat the meat pieces first in the flour, then in the egg, and finally in the breadcrumbs. Then cook the meat in a pan over medium heat. If you like it extra crunchy, you can replace the breadcrumbs with crushed cornflakes. You can, of course, be flexible with the spices.
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