1/4 cup Water
4 XL Eggs
1 1/2 cups Flour
2 cups Plain Bread Crumbs
1 tablespoon Parsley
1 tablespoon Basil
1 tablespoon Oregano
1/4 cup Grated Parmesan Cheese
* REMEMBER TO THOROUGHLY CLEAN BEFORE AND AFTER*
* FOR HEALTH REASONS*
Get 3 square containers and place flour in the first one, beat eggs and water in the second, and mix bread crumbs, cheese and spices in the last container. With one hand place the THAWED fish or chicken in the flour and coat both sides (shake access off).With the second hand submerge the meat in the eggs shake of the extra egg and cover in the breading. Give a gentle pat and place on wax paper(wax paper don't stick). You can put your meat in a covered container in a refrigerator for about 2 days, after that breading gets too soggy and meat starts going bad .
To deep fry preheat oil to 350 until there is a slow popping sound then slowly drop in fryer for about 5-7 minutes depending on size.
To bake preheat over to about 375 then place on a non-stick cookie sheet and bake for about 25 minutes until chicken is white with clear juices and fish is flaky white.
*THROW-AWAY ANY LEFT OVER FLOUR, EGG MIX, AND BREADING*