This is super-quick, and if you hammer the chicken pieces nice and thin, you only need a little oil.Ingredients
2 chicken breast halves
1 egg
2 tbsp milk
0.25 cup flour
salt
paprika
black pepper
garlic powder
oil for frying
Preparation
Cut the chicken breasts in half, perpendicular to the long axis. Then place them on a cutting board and cover a piece with your palm. Using a sharp knife cut it into 3 thin slices (about 1/3 inch). Repeat with each piece. This should yield 12 slices.
Salt the pieces and allow to sit for 10 minutes in the fridge.
Beat the egg with the milk, salt lightly. Mix the flour with garlic powder, paprika and black pepper, to taste. Spread it out on a large plate.
Dredge each piece of chicken in flour. Then dip in the egg mix and coat with flour again. Allow to rest for 10 minutes.
In a large skillet heat the oil on medium-high. When hot, add the chicken pieces without crowding them. Cook on each side for about 5 minutes (until the coat is golden brown).
Remove onto paper towels, then serve.The chicken in this remains super-moist, and if you heat the oil properly before adding the first slices, they will not absorb much oil at all.
that looks SOOOOO good! Can I request that next time we are both home and have a dinner party?! kthanksbyee. xoxo
ReplyDeleteyep! we should throw a food and drinks party once I manage to get away from here.
ReplyDeletemy dissertation is due in two weeks. i haven't left princeton for the past three weeks...and I have the next two weeks of writing here to look forward to.