1 chicken breast
2 cups of flour
1/2 cup of cornstarch
1/2 cup of aerated water
garlic powder to taste
1 Place flour, cornstarch and seasonings in a bowl. Mix lightly to integrate, form a hollow in the center and place the two eggs.
2 Add the aerated water (we can replace it with milk) and beat until a smooth mixture without lumps.
3 Cut the breast into small pieces and add it to the mixture. Reserve for at least an hour in the refrigerator so that it begins to marinate and the different flavors are impregnated. The longer the chicken is in the mixture the more tasty it will be.
4 Prepare a small skillet with plenty of oil, enough to cover the pieces to fry. When it is very hot, immerse each piece of chicken and control that the fire is not extremely strong, to avoid cooking very fast outside and not inside.
5 The chicken is delicate, so it is essential not to rush the frying process and give it time to be golden and crispy on the outside and tender and well done on the inside.
6 Let stand on absorbent paper and serve.