Crispy Crusted Chicken Breast

How to prepare crispy crusted chicken breast

1. Cut the chicken breast into thin strips, about finger-width.
2. Beat the egg white slightly with 1 tablespoon of water. Add the strips to the egg white and mix until well coated.
3. Place the dukkah on a plate or in a container. Dredge the strips through the dukkah, or if using a container, put them inside, close the lid, and shake until the strips are well coated.
5. Heat plenty of oil well and fry the strips (in several batches, don't crowd the pan) until golden and crispy (about 2 minutes per batch).
6. Remove onto paper towels to absorb the grease and serve immediately.

Print