Deep-Fried Chicken Breast


  • 600 g chicken breast without skin/bones
  • 4 eggs
  • 1 tbsp strong mustard
  • 5 tbsps LEIMER breadcrumbs
  • 3 tbsps dried tarragon
  • 1 lemon, squeezed out
  • salt, cayenne pepper
  • plant oil for the deep fryer

Cooking instructions

Preheat the deep fryer to 170°C. Stir the eggs, mustard, breadcrumbs, tarragon, lemon juice, salt and cayenne pepper to a smooth mass. Cut the chicken breast into 3 – 4 cm wide strips and coat them with the egg-breadcrumbs-herbs-mixture so that the meat strips are covered all around. Then deep-fry the chicken nuggets for about 6 minutes until they are golden-brown and crispy.

Our tips:

  • Serve with potato salad or fresh lettuce and as a dip tomato ketchup or mango chutney.
  • After frying, let the deep fried chicken breast drip off on kitchen paper.
  • Try the meat of skinned and boned chicken thighs. These nuggets are particularly succulent and tender as the meat contains slightly more fat.