Slice your chicken breasts into 1cm thick strips and cut those strips in half. Set aside.
In a shallow dish mix together the flour, cayenne pepper, salt and oreganum. Place the panko crumbs in a separate shallow dish.
In small batches dip your chicken strips into the flour, then into the egg and finally into the panko crumbs.
While you are preparing the chicken preheat your oil to 180o C (approximately if you don’t have a thermometer) in a heavy bottomed saucepan or frying pan over a medium high heat. This recipe works for both shallow and deep-frying so the amount of oil is up to you.
Fry in small batches for 5 minutes until golden brown and cooked all the way through.
Drain on paper towels to prevent them from going soft.
Serve with some nice crispy chips and a vegetable of your choice.
When breading the chicken, a good method to use is the one wet hand, one dry hand tactic. This means you have one hand that handles the chicken in the egg and the other in the flour and crumbs to prevent clumping and contamination your dry ingredients with moisture.Oil temperature is very important when getting the perfect crispy chicken. If you have a thermometer, you can keep an eye on the temperature but if you don’t have this equipment keep the oil on a medium/high heat and don’t be afraid to pull the oil off the stove and let it cool off for a while if it appears to be overheating.