Yummy Crispy Chicken

1 kg skinless, boneless chicken (I used chicken breast, but boneless thighs would be fine)
2 cups Milk (I used unsweetened Almond Milk)
1 Onion, Finely Chopped
4 – 6 cloves Garlic, finely chopped or crushed
1 Tablespoon Lemon Juice

Crispy Outside

2 1/2 cups Plain Flour
2 Tablespoons Salt
1 Tablespoon ground white pepper
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
Oil for frying. Around 2 cups.

Method

Slice the chicken into even sized strips.
Put the Chicken, milk, onion, garlic and lemon into a sealable plastic container. Mix together, and place overnight in refrigerator.

Mix together in large bowl: Flour, salt, pepper, ginger, nutmeg and allspice. Cover and sit aside. (I got this ready the night before)

Take a piece of chicken from the milk mixture. With each piece still dripping with milk, drop it in the flour mix to coat. Move it around to get a good covering. Transfer to a plate while you do all the other pieces of chicken.

Heat your oil in large pan over medium heat. 160 degrees if you have a cooking thermometer.

When your oil is at temperature, add the chicken (about 6 pieces at a time) to the oil. Don’t put too many in the pan. Cook for around 5 minutes or until cooked completely. Drain the chicken on paper towels, and keep warm in oven until all done.

I served this with coleslaw and cauliflower cheesy bites. Very yum