Instructions

Prepare the Chicken:
1. Cut the chicken breast into strips, then into cubes about 3 cm in size.
2. Coat the chicken cubes in semolina flour.

Prepare the Batter:
3. In a bowl, mix the rice flour and cold sparkling water until you achieve a smooth, lump-free batter.
4. Prepare the Breadcrumb Coating:
5. Crush the Rosemary sticks by hand until you get a coarse breadcrumb texture.

Bread the Chicken:
6. Dip the chicken cubes into the batter, letting the excess drain off with a fork.
7. Coat the chicken in the Rosemary sticks breadcrumbs, using your hands to ensure it’s fully covered.
8. Repeat until all the chicken pieces are breaded.

Fry the Chicken:
9. Heat the Organic Virgin Canola Oil to 170°C-180°C (340°F-355°F).
10. Fry a few pieces of chicken at a time to maintain the oil temperature.
11. Turn the pieces occasionally until they are golden brown, about 8-10 minutes.

Drain and Season:
12. Drain the chicken on a tray lined with paper towels and season with salt.

— Frying Time: About 8-10 minutes.