Directions:

 

In a bowl, prepare your Egyptian Crunch batter: Mix ½ cup Panko or bread crumbs with ¼ cup of Egyptian Crunch.

 

When prepared with the Egyptian Crunch, the chicken will remain moist with a beautiful golden crispy crust. The recipe is best when made with boneless chicken breasts. It can be prepared with bone-in chicken pieces, however, ensure to increase cooking time.

 

Cut chicken breasts into pieces/nuggets. Dip chicken pieces into buttermilk, then into flour, shake to remove excess flour. Then dip chicken pieces into egg and finally in the Egyptian Crunch batter.

 

Heat olive oil at a medium heat in a pan. The oil should be hot before placing the chicken otherwise your protein will absorb too much oil. Place the chicken pieces in pan leaving enough space between the pieces. Reduce heat to medium-low. Fry chicken pieces until the internal temperature has reached 74C or 165F and juices run clear.

 

Note: We prefer to use Panko bread crumbs are they remain crispy through the frying process and absorb less oil.

 

Serves 4.