Yield: 48 servings
| Measure | Ingredient |
|---|---|
| Vegetable oil for frying | |
| ½ cup | Milk |
| ¼ cup | Flour |
| ¼ cup | Grated Parmesan cheese |
| 1 teaspoon | Paprika |
| ½ teaspoon | Oregano |
| ¼ teaspoon | Dry mustard |
| 2½ pounds | Chicken breasts, skinless boneless, 1 inch pieces |
INGREDIENTS
1. In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F.
2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat.
3. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown.
Drain on paper towels. Serve hot.
From: 365 Ways to Cook Chicken