Crunchy Chicken Tid-Bits


2 lb boneless, skinless chicken breast
5 cup flour (for batter)
5 eggs (for egg-wash)
1 1/2 cup heavy cream (for egg-wash)
1 minced onion (to taste)
1 cayanne pepper (to taste)
1 black pepper (to taste)
1 salt (to taste)
1 minced garlic (to taste)
4 cup cooking oil for frying (I use vegetable oil, but really, any is fine)
1/2 cup oil (for marinating)


After trimming the excess fat and skin, cut the chicken breasts into bite size chunks and put into large size ziplock bag.
Add all the spices to taste into the bag, along with the half cup of oil. (I like extra garlic and cayanne pepper in mine!)
Now shake it up! Make sure all the pieces are completely covered. Put in fridge to sit. Usually 30 minutes is fine, but I have done it overnight to let it really soak in.
Heat the oil on medium heat (or until a drop of water "bounces" on it).
Mix extra spices in one container with the flour, and beat the eggs with the heavy cream in another.
Dip your chicken into the flour, than the egg-wash, than back into the flour. This helps it bind better and won't fall off quite so much in the pan. Add to oil carefully.
Fry for about 7 mins, and then flip and cook another 5-6 mins til golden brown on both sides.
Let drain on paper towels and enjoy!

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