
Marinate the meat. Chop the garlic. In a deep bowl, mix 2 tablespoons of oil, half of the garlic and wine vinegar. Pour in water, add salt and pepper. Cut the chicken into long strips, immerse in the marinade and leave for 120 minutes.

Prepare the breading. Mix the egg whites, remaining garlic, salt and pepper in a bowl, pour flour into a separate bowl, and crush cornflakes into another. Dip the chicken pieces first in the egg mixture, then roll in flour, again in egg, and then in corn.

Fry the strips. Heat a frying pan with plenty of oil and fry each piece of meat for 10-15 minutes until golden brown.