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Categories:Viewed: 54 - Published at: 5 years ago
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces
- 1 cup All-purpose Flour
- 1 Tablespoon Seasoned Salt (such As Lawry's)
- Salt And Black Pepper To Taste
- 2 whole Eggs
- 2 Tablespoons Water
- 2 cups Seasoned Breadcrumbs
- Vegetable Oil, For Frying
- Ketchup And Mustard, For Serving
Method
- First, make the breading assembly line: In one bowl, stir together the flour, seasoned salt, salt and pepper.
- In a separate bowl, beat the eggs and water.
- In a third bowl, add the breadcrumbs.
- Bread a few pieces of chicken at a time by dredging them with flour, then quickly dunking them in the egg mixture, then rolling them in the breadcrumbs until theyre coated.
- Shake off the excess and place them on a plate or pan as you bread the rest.
- In a large nonstick skillet over medium heat (place the skillet on the backburner!
- ), heat 1 1/2 to 2 inches of vegetable oil over medium-low to medium heat.
- (You want it to be hot enough to sizzle gently when you add the chicken, but not so hot that it browns too quickly.)
- Carefully drop in 8 to 10 pieces of chicken and use metal tongs to spread them out to give them room.
- Let them fry on the first side for a minute or so, then carefully turn them over to brown on the other side.
- The chicken should cook until the breadcrumbs are deep golden brown, about 2 to 3 minutes total; if the chicken pieces are small, this should be enough time for the chicken to cook through.
- Remove the chicken to a paper towel lined plate and repeat with the rest of the chicken until its all fried.
- Serve warm with ketchup and/or mustard!
