- pound peeled off the skin and bones of halves of chicken breasts - cut into strips - 3 pieces
- eggs - 3 pieces
- water - 1 glass
- milk - 1/2 cup
- salt - 2 items. spoons
- black pepper - 2 Art. spoons
- flour - 6 glasses
- salt - 1/4 Glass
- black pepper - 5 teaspoons
- chopped garlic - 2 st. spoons
- dry flavored seasoning Mesquite - 2 Art. spoons
- oil for frying, or as needed - 4 cups
- oils - 1 teaspoon
- Bottle of sauce for a barbecue - 1 piece
In a large bowl, whip eggs, water, milk, 2 tablespoons of salt and 2 tablespoons of pepper until a homogeneous mass is obtained. In another large bowl, mix the flour, 1/4 cup of salt, 5 teaspoons of pepper, garlic and Mesquite dressing. Pour a large heavy frying pan or wok in oil by half. Heat to 365 degrees F (180 ° C). Using a fork, dip a piece of chicken into the egg mixture, then into the flour, back into the egg mixture and again into the flour. Put in hot oil, fry. Once the chicken turns brown on one side, turn and fry until brown on the other side. Preheat the oven to 300 degrees Fahrenheit (150 degrees C). Lubricate the glass dish for baking. Pour a sufficient amount of barbecue sauce to cover the bottom. Put the fried chicken in the prepared dish. Pour over the remaining sauce. Bake for 10 to 15 minutes in a preheated oven.
Servings: 12