6 skinless, boneless chicken breast meat pieces
4 cups vegetable oil
1 cup all-purpose flour
10 eggs
2 cups milk
Preheat oven to 375 degrees F (190 degrees C).
Cover all surface cavities of a roastpan with foil, and place on a large baking sheet. Let marinate for 10 to 12 minutes.
Heat oil in a medium-size, deep-fryer or stock pot over medium heat. Remove chicken from oil, and let cool 20 to 30 minutes. Meanwhile, heat flour in a small saucepan or medium saucepan; stirring frequently, cook 4 minutes. Add eggs one at a time, one at a time, stirring until all are covered. Stir in milk, one tablespoon at a time, until well blended. Cook until thick, and pour sauce over chicken, and let simmer still 2 minutes.
Immerse in warm water, and let cool for 30 to 45 minutes. With a wire rack in a vertical position, place rack on a table. Chill not more than one hour or the juices in temporarily denatured cream will burn off. In other words, let it sit 1 hour before slicing.
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