Ingredients
6 or 8 boneless chicken breasts
2 tsp. salt
1/8 tsp. pepper
oil (for deep frying)
1 egg, lightly beaten
1/2 c. milk
1 1/2 c. flour
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Wet stone grinder for silky dosa and idli batter — traditional method
Temperature-controlled deep fryer for consistent frying
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
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Season chicken with salt and pepper. Mix egg and milk together in shallow bowl. Add 2 tablespoons flour and mix until very smooth. Dip each chicken piece in batter. Dip chicken in remaining flour until well coated. Heat oil in heavy frying pan to 375°. Fry 4 or 5 chicken pieces together for 12 to 15 minutes or until done. Drain on paper towels. Keep warm in a 250° oven until all chicken is fried.