Step 1

Cut each breast into thin strips, place in a deep bowl, and cover with buttermilk. Let stand for at least 2 hours.

Step 2

Remove the chicken from the buttermilk, drain and dry very well with kitchen paper. Separately, mix the flour with the salt, the chemical yeast, and the rest of the spices. Dredge the breast pieces in the flour and spices mixture, leave on kitchen paper for 10 minutes to dry the crust well.

Step 3

Heat sunflower oil in a frying pan, put over medium heat, fry the pieces of chicken in batter in three batches so that the oil temperature does not drop and they are cooked evenly. Remove when crispy and golden brown to a plate with absorbent kitchen paper.