Take the bones out of the chicken if present. This recipe uses chicken thighs.
Slice them up if desired then rub them with selected spices and herbs
Grind 6 tablespoon amaranth into flour and pour it on a big plate.
Crack the eggs and beat them up in a wide bowl or deep dish. Pour out some of the puffed amaranth into a large plate.
Roll both side of the meat into the amaranth flour.
Dip the amaranth floured meat into the beaten eggs.
Roll the meat into the puffed amaranth and set it aside. Don't keep them stacked on each other long else the coating will stick together resulting unbreaded chicken parts.
Place the meats into medium hot oil and fry them ready in about 16 minutes. In case of using oil filled pan turn the pieces after 8 minutes.
Take them out to drip.