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1
Trim any excess skin or fat from the chicken breasts.
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2
Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
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3
Combine the water, salt and MSG for the marinade in a large bowl and let it sit and marinate for 20 minutes.
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4
Turn the strips once while they are marinating.
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5
Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
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6
In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chili and MSG) and shake.
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7
At this time you can start to preheat the oil in a deep-fryer to 220u00b0C.
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8
When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
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9
Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
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10
Place them on a plate.
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11
Once they have been coated with the flour mixture dip them in the egg and milk mixture individually and them back into the bag for another shake.
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12
Be sure to try and get as much coating on each strip.
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13
If you wish you can coat them again if you want a thicker coating.
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14
Drop the strips, 5-6 at a time into the hot oil.
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15
They should only take a couple of minutes depending on how you like your chicken.
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16
Be sure to stir when frying so the strips don't stick together.
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17
Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes.
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18
Enjoy your homemade takeaway!
