METHOD

1. Take each chicken breasts and cut parallel lines almost all of the way through, around 1/2 a cm apart, down the length of each breast.

2. Season the breasts with salt, black pepper and secret spice.

3. Dip the breasts in the flour, making sure it gets down all the slits, then shake off the excess.

4. Dip them in the eggs and shake off the excess then finally roll them thoroughly in breadcrumbs.

5. Pick them up cut side up with a pair of tongs, letting them drape over the sides, then dip them in hot oil, letting them cook to hold their shape before letting go and letting them cook in the hot oil for around 4 minutes, until brown and cooked through.