What You’ll Need:

  • 2 whole boneless, skinless chicken breast

  • 1 cup of all-purpose flour

  • Goya adobo seasoning

  • salt and pepper to taste

  • 2 eggs

  • 1 Tbs of Walkerswood traditional jerk seasoning

  • 2 cups of seasoned breadcrumbs

  • 5 Tbs of McCormick speciality blends rotisserie chicken seasoning

  • olive oil for frying

  • ketchup for serving


How To Make It:

  1. First, make the breading assembly line: In one bowl, add the flour, adobo, salt and pepper. In a separate bowl, beat the eggs and jerk seasoning. In a third bowl, mix together breadcrumbs and the McCormick seasoning.

  2. Cut the chicken breast into small bite sized pieces. The smaller the pieces, the faster the chicken will cook.

  3. To bread the chicken, roll it around in the flour, then quickly dunk it into the egg mixture. Next, roll the chicken around in the breadcrumbs until it is fully coated.

  4. Place chicken on a plate until the rest of the chicken is breaded.

  5. Heat 1 ½ inches of olive oil in a nonstick skillet over medium heat.

  6. Carefully add 10 pieces of chicken to the skillet. The chicken should start to sizzle lightly when placed in the oil.

  7. Let the chicken fry on the first side for a minute or so.

  8. Next, turn each piece over to cook on the other side.

  9. The chicken should fry until it is a deep golden brown.

  10. Remove chicken from the oil and place it in a towel lined bowl to drain any excess oil.

  11. Serve warm with ketchup.


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