Inspired from trying the Pan-Fried Chicken Encrusted in Salted Eggs at Zong, I tried to create my own breading/flavoring. The ordinary dish needed a little variety so I took all available herbs and condiments available in the kitchen at that moment... and this is what came out: YUMMY. Too bad that I wasn't able to take a photo of it. Maybe the next time I will.
cornstarch or potato flour
dried italian seasoning
chicken (cut up for frying)
oil for frying
Season the chicken with salt and pepper. Set aside.
Mix the grated parmesan and herbs. You may substitute basil and italian season with a different herb of your liking.
Beat the eggs. Set aside.
Dredge the chicken with the seasoning mix. Coat generously. Dip in the beaten eggs. Lightly coat with cornstarch or potato flour.
Deep fry in oil (or pan-fry) the chicken until done. Drain excess oil over paper towels.
Serve as is or with sweet-chilli sauce.