200g chicken breasts
juice and zest of 5 limes
juice of 1 lemon
1 cup breadcrumbs
salt and pepper
2 cups of frying oil
2 egg yolks
½ cup extra virgin olive oil
1 branch of rosemary
5 whole leaves of sage
1 tablespoon of Southern Comfort
Chop up the chicken in finger sized portions. Put them into a plastic bag with all the juices, abundant salt and pepper, the rosemary and sage, the extra virgin olive oil and the Southern Comfort. Close the bag, shake well and leave in the fridge. I normally leave it for a day or so, the longer the better.
Take them out of the bag and, without drying them, roll them in bread crumbs, to which you will have mixed the zest. Dip them in the egg yolks and roll them in bread crumbs again, them put them in the hot frying oil to cook. It takes about 10 minutes, 5 on each side. As with all frying the trick to this is to make sure the oil is incredibly hot the whole time and merrily bubbles throughout the process.
Make sure each piece is beautiful and golden before taking them out and put on a dish covered in kitchen paper to absorb the excess oil. Sprinkle the pieces of chicken with freshly ground salt and maybe a tablespoons of chopped up of rosemary leaves.
This goes served piping hot and fresh from the pan, with the coating still crunchy and salty, and with slices of limes or lemon on the side.
I serve this with mashed potatoes and leeks, or plain rice and fresh tomatoes to contrast the richness of the fried chicken. Delicious!