Pan Fried Chicken

ART: Chef Hat

Chicken breasts, thinly sliced
50/50 mixture of Italian bread crumbs and flour
Egg wash (1 egg and 1/2 cup half and half or milk)
Peanut oil

Put Peanut oil and butter in about equal quantities to fill about 1/4-inch to 1/2-inch of the bottom, and heat. Dip Chicken breasts in Egg wash, roll in bread crumb/flour mix and repeat. Places breasts in heated oil and fry to a golden brown.

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