4 chicken breasts, boneless, skinless
1 egg
1/2 cup milk
2 cup all-purpose flour
cooking oil , or melted Crisco
1/2 tsp salt
1/4 tsp black pepper, ground
1/4 tsp paprika
1/4 tsp white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.
Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You’re going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it’s ready.
With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results.
Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15-18 minutes until chicken pieces are done through. Drain on paper towels.
Sugar: 2g
:
Calcium: 61mg
Calories: 521kcal
Carbohydrates: 50g
Cholesterol: 189mg
Fat: 9g
Fiber: 2g
Iron: 4mg
Potassium: 959mg
Protein: 57g
Saturated Fat: 2g
Sodium: 583mg
Vitamin A: 247IU
Vitamin C: 3mg
