If you’re using a deep fryer, turn it on and add lard (I use Supafry). Turn the temperature setting to ‘chicken’. If you’re using a frying pan, don’t turn it on until you’re almost ready to cook with it.
If you’re using chicken breast, slice into thinner pieces – try and keep the length the same but reduce the thickness.
Whisk the eggs in a small bowl and then whisk in the milk minced garlic.
Blitz the bread in a food processor to a super fine consistency and put 1/3 onto a dinner-sized plate.
Cover a second dinner plate with the plain flour then add the garlic flakes, onion powder, salt and pepper and mix through.
Take a chicken piece and coat it the flour mix.
Next dip it into the eggs ensuring it is completely covered.
Finally cover it in the bread crumbs.
Repeat steps 7-9 for all the pieces of chicken.
Place a few pieces on chicken into the deep fryer or frypan and cook until the outside is golden brown and the chicken has just cooked through (when you cut it open it should still be juicy).
Place the chicken on a wire rack to cool and season with salt.