For the dough
500g chicken breast in large cubes
3 cloves of garlic
1 medium onion, roughly chopped
7 slices of chopped crustless bread (120g)
1 teaspoon refined salt (10g)
Ground pepper to taste
2 tablespoons chopped parsley (10g)
½ teaspoon white wine vinegar (2.5ml)
For the breading
1 cup wheat flour (120g)
4 eggs
1 cup panko flour (70g)
For frying
900ml of Soya Soya Oil
For the dough
Blend all the ingredients for the dough in a food processor.
For the breading
Divide the dough into 20g portions.
Mold the chicken dough into the desired shape.
Bake in wheat flour, eggs and finally panko flour.
For frying
Heat the Soya Soya Oil to 170°C and fry until golden brown.
Tip: If you want to use it later, you can freeze the breaded chicken. Place it on a baking sheet in the freezer so that it freezes without sticking. Then store in a plastic bag and consume within 30 days. Fry directly frozen at 160°C until golden brown.
