I know I said that Food Friday was going to take a break but Bob got this recipe from his #2 daughter and he made it the other night. It was so good I wanted to share it immediately. I hope you'll try it this summer as a new way to serve chicken.
Italian Fried Chicken
package of boneless, skinless chicken chests
Italian bread crumbs
chicken seasoning (I use Johnny's Chicken Seasoning)
First of all the pieces of chicken chests should be about 1/2 inch thick, so if you end up with fat ones, split them in half (don't cut your finger off). Mix same quantities of flour and Italian Bread Crumbs (I used 1/2 cup of each and had plenty) and place in dish or pie pan (I save a few aluminum pie pans for this). In another dish or pie pan, mix egg(s) with milk (like you would for french toast). Again the number of eggs depends on how much chicken your dealing with. (we used 2 eggs) .
Pour some olive oil into pan on medium heat.
Take the chicken and dip into egg/milk mixture and then in the flour/bread crumb mixture. Place in hot Olive Oil and sprinkle with some garlic powder. Turn heat up slightly and fry each piece until golden brown on both sides. Once chicken is fully cooked, remove from pan and place on a layer of paper towels to remove excess oil.
This was so good and we served it with some steamed zucchini fresh out of the garden.
P.S. the left overs were even good cold the next day for lunch.