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Ingredients
1 Egg well beaten
1 Cup water
1 Cup flour
1/2 Teaspoon salt
1 Teaspoon paprika
1 Teaspoon onion powder
1 Teaspoon garlic powder
1/4 Teaspoon black pepper (optional)
4 to 6 Boneless chicken breasts, cut in half then pounded out to 1/4" thickness
Instructions
Place shortening in electric skillet to equal 2" when melted, and heat to 350�F. Do not walk away from oil that is hot.
Beat egg; then mix in water and set aside. Combine flour and spices and divide between two pie pans. Set items in row, one pan of seasoned flour, then egg wash, then next pan of seasoned flour.
Get out some cooling racks and set to side.
Take a piece of chicken, dredge it in flour in one pan, coat with egg wash, dredge in second pan of flour, then set on cooling rack. Coat each piece of chicken in this way and set on cooling rack. (If you don�t have cooling racks, wax paper works just as well.)
When fat has reached proper temperature, dredge in flour once more just before you add 4 to 5 pieces of chicken only, at one time, to the skillet; carefully and slowly as to not burn yourself. Do NOT overcrowd. Set timer for 4 to 6 minutes depending on how crowded your pan is. Once timer goes off, turn and cook another 4 to 6 minutes, they will be a nice and deep golden brown. Remove from skillet and set aside on paper towels to soak up grease until all is cooked.