Whenever we are planning a day at the beach or park and I know I’m not going to be able to cook, I will make this ahead of time and put it in the fridge. When we are ready to go I’ll pack this in place of sandwiches. It’s just as good cold as it is hot. I always make several drumsticks for the kids and after hours of swimming or playing, they don’t hesitate to take a piece or two. You have to try it for yourself! Check out what they are saying about this recipe over at Group Recipes:
“Had this for dinner and it was yummy. love fried chicken and it was great being able to make your breading. and the taste! just right for me.”
Perhaps one of the hardest things about making chicken in knowing how to bread it…problem solved!
Ingredients
2 teaspoons McCormick’s garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon Morton salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup Gold Medal all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast, pounded thin
1 cup oil for frying, or as needed
Instructions
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F. Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
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Quick Tip: Use chicken thighs or drumsticks too.
Thanks again to Group Recipes for this classic recipe.