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.

Prepare the Breadcrumb Coating:
4. Crush the Rosemary sticks by hand until you get a coarse breadcrumb texture.

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

Fry the Chicken:
8. Heat the oil to 170°C-180°C (340°F-355°F).
9. Fry a few pieces of chicken at a time to maintain the oil temperature.
10. Turn the pieces occasionally until they are golden brown, about 8-10 minutes.
11. Drain the chicken on a tray lined with paper towels and season with salt.