Fried Chicken

The secret of fried chicken is careful coating and oil at the right temperature.

1. Cut the chicken breast into slices, pound it lightly, then salt and pepper it.

2. Prepare three bowls: put flour in one, beaten egg in the second, breadcrumbs in the third.

3. Coat the meat in this order – flour, egg, crumbs – taking care to get an even coating.

4. Start frying it in plenty of hot oil over a medium heat.

5. Fry both sides golden, until the meat is completely cooked through inside.

6. Drain the cooked meat on paper towel and serve it fresh.

Tip: The oil is right when a crumb dropped in immediately fizzes with small bubbles around it – in oil that is too cold the coating turns greasy.