-
1
Trim any excess skin or fat from the chicken breasts.
-
2
Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
-
3
Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes.
-
4
Turn the strips once while they are marinating.
-
5
Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
-
6
In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chille and MSG) and shake.
-
7
At this time you can start to preheat the oil in a deep-fryer to 220 deg.
-
8
When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
-
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.
-
10
Place them on a plate.
-
11
Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
-
12
Be sure to try and get as much coating on each strip.
-
13
If you wish you can coat them again if you want a thicker coating.
-
14
Drop the strips, 5-6 at a time into the hot oil.
-
15
They should only take a couple of minutes depending on how you like your chicken.
-
16
Be sure to stir when frying so the strips don't stick together.
-
17
Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes.
-
18
Heat the tortilla bread in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan.
-
19
Place about 3-4 (depending on size) krispy strips on the tortilla bread.
-
20
Then add the tomato and mayonnaise.
-
21
Put plenty of pepper and salt on the mayonnaise.
-
22
Then add the lettuce.
-
23
Roll up and serve.
