Crispy Five-Spice Chicken - cooking recipe

Ingredients

4 chicken breasts
cornflour, for dusting
2 eggs, lightly beaten
oil, for shallow-frying
Coating Mixture
2 1/2 teaspoons Chinese five spice powder
2 cups fine breadcrumbs
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
cracked black pepper, to taste
1 tablespoon flat leaf parsley, finely chopped

Preparation

Cut chicken breasts in half lengthways.
Dust lightly with cornflour and set aside.
Combine all coating ingredients in a shallow bowl or plate.
Dip chicken into beaten egg and then press firmly into the coating mixture.
(You can double coat as well, to ensure a good coating. Just dip again in egg, then the coating mixture.) Heat 1 cm of oil in frying pan over med-high heat.
Fry the chicken 2-3 minutes each side, until golden and crisp.
Do not crowd the pan.
Fry in batches if necessary.
Drain on absorbent paper.