Trim any excess fat from 4 boneless, skinless chicken breast halves. Sprinkle chicken with salt and pepper, to taste, and place in a shallow bowl. In another bowl, whisk together 1 well-beaten egg and ½ cup milk. Pour over chicken, turning pieces to coat. Let stand 5 to 10 minutes. Combine 1 cup flour, ½ teaspoon garlic powder, and ½ teaspoon paprika in a heavy duty zip-lock bag. Drop 1 chicken breast half at a time into bag; close the bag at the top and shake to coat. Pour peanut oil to a depth of 1 inch in a heavy skillet. Heat oil to 350 degrees. Add chicken and cook, uncovered, 10 to 20 minutes (depending on the thickness of the chicken), turning as needed. Drain on paper toweling. Transfer to a nice serving platter and serve immediately while hot and crispy! I usually serve these with mashed potatoes and gravy and vegetables. This time I served the Fried Chicken with Crust with Quick Tip Gravy, Hot and Saucy Baked Beans, Pepper Jack Cheesy Mac, Peanut Butter Bon Bons and iced tea. It turned out to be a great dinner! I hope you enjoy it!
Added: 1466 days ago by
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Fresh fruit is colorful and nutritious. Made into one of the most popular Indian style fruit salad and given a creative twist, it becomes the perfect take-along recipe. Ever popular Milk based Fruit Salad recipe to help have a mixture of fruits.
Added: 1467 days ago by
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