for 10 poppers
2 boneless, skinless chicken breasts
2 teaspoons of salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 cup flour (125 g)
3 eggs, beaten
oil, for frying
2 tablespoons of butter
4 cloves garlic, finely chopped
¼ cup fresh parsley (10 g), chopped
½ cup parmesan cheese (55 g)
Cut the chicken breasts into bite-size pieces.
Mix the chicken with the salt, pepper, garlic powder and chili powder, stirring until well seasoned.
Place the flour and eggs in separate bowls.
Dip a piece of chicken in the flour, then the egg, then put it back in the flour. Repeat with the rest of the chicken.
Heat the oil in a large saucepan over medium-high heat.
Fry the chicken pieces until golden brown and crispy.
Set aside on paper towels for draining.
In a skillet over medium heat, cook the butter, garlic and parsley until the garlic is just starting to brown.
Mix the chicken with the garlic butter mixture until well coated.
Turn off the heat, then stir the chicken into the Parmesan cheese.