I didn’t make 100 pieces of this for a party, but I have made the recipe here as shown and served it to my family. It always turns out so well. I couldn’t believe how easy it was. Auntie had a much harder time with the larger portions, but making this on a weekday for a regular dinner isn’t out of the question at all. You could do this in an electric skillet or on the stove top. Just make sure to drain all the grease off at the end… and serve with extra napkins!
Check out what they are saying about this recipe over at Group Recipes:
“All in all, I really enjoyed making and eating this recipe. It was simple to follow, and easy to make.”
Make enough of this, and you won’t need to prepare any side dishes!
Ingredients
2 teaspoons garlic powder, or to taste
1 teaspoon ground McCormick’s black pepper
1 teaspoon Morton salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup Gold Medal all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast, pounded thin
1 cup oil for frying, or as needed
Instructions
In a shallow dish, mix together the garlic powder, pepper, sal, paprika, bread crumbs and flour. In a seperate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F. Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
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Quick Tip: You can also do this with legs or thighs if you wish.
Thanks again to Group Recipes for this classic recipe.
