Adapted and Inspired from a Chili's recipe
1-cup all-purpose flour
2 teaspoons salt
1/2-teaspoon black pepper
1/4-teaspoon cayenne pepper
1-cup parve rice milk
2 boneless chicken breasts
4 - 6 cups vegetable oil
1/4-cup hot sauce ( such as Frank's)
1 tablespoon melted parve margarine
Combine flour, salt, pepper and paprika in a medium bowl
In another small bowl, whisk together egg and milk
Slice each chicken breast into 6 pieces
Preheat 4-6 cups of vegetable oil to 375 in a deep pan or deep fryer
Dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
When all chicken pieces have been breaded, arrange them on a plate and refrigerate for 15 minutes.
Drop breaded chicken pieces into the hot oil and fry for 5-6 minutes or until each piece is browned.
Make the dipping sauce and serve on the side or pour over the chicken.
Recipe, kosher, poultry