Crunchy Curried Chicken Breasts - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts, rinsed & patted dry
1 tablespoon white vinegar or 1 tablespoon wine vinegar
salt and pepper
1 tablespoon curry powder
1 cup flour
1/2 cup water (you may want to add a bit more as you go on)
vegetable oil, for the pan (apprx enough oil to have 1/8-inch on the pan)
2 2 tablespoons lemon juice or 2 tablespoons white vinegar

Preparation

Rub the chicken all over with the vinegar.
Combine salt, pepper& curry powder and rub this mixture into the chicken.
Mix flour& water together to make a paste about the thickness of yogurt, coat the chicken pieces (dip the chicken into the batter).
Heat the oil in a skillet and when it is hot add chicken pieces.
Keep a good constant sizzle to the frying chicken but regulate the heat so it does not burn the chicken.
After 2 minutes rotate the chicken (do not flip yet) so the pieces are getting even heat& crispness on all the edges.
After another 2 minutes (4 minutes total) flip the chicken and continue cooking the other side.
Sprinkle with a little juice or vinegar just before serving.