Poulet frit au paprika
Cut the chicken into 1/2 inch strips, and sprinkle lightly with salt and pepper.
In a small bowl, beat the egg. In another bowl mix the bread crumbs with the paprika. Place the flour on a plate.
Pour the oil into a sturdy and deep frying pan to a depth of about 1/3 inch. Heat to 375° F. As the oil is heating, prepare the chicken by rolling first in the flour and shaking off any excess, then dipping it in the egg and finally coating well with the bread crumbs.
Carefully drop the chicken in the hot oil and cook for about 5 minutes, turning once. They should be browned and cooked through. Remove to a plate covered with paper towel to absorb the excess oil.
Serve hot with lemon wedges and eggplant caviar.
Makes 4 servings.
- 4 skinless, boneless chicken breasts
- salt and pepper
- 1 egg
- fine bread crumbs (about 1 cup)
- 2 tablespoons paprika
- flour (about 1/4 cup)
- oil for frying
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