Not only does this chicken taste incredible, it also cooks up rather quickly. Whenever I am struggling with what to make with my thawed out chicken, I go to this recipe. There is a good chance that I already have everything I need in my kitchen so that’s always a plus. It’s the perfect entree to feed my family when they are craving fast food too, but much cheaper! Check out what they are saying about this recipe over at Group Recipes:
“There is a nice twang to the breading.”
Twang is one way of putting it. No matter how you say it, this chicken is delish!
Ingredients
1 Cup sourdough starter
3/4 Cup cooking oil
4 chicken breasts boned and skinned
1 Cup seasoned flour
1 tsp onion powder
2 tsp paprika
1 tsp McCormick’s black pepper
1/2 tsp celery salt
Pinch crushed bay leaves
1/2 tsp salt
or
1 Cup Gold Medal flour
1 1/2 tsp Old Bay
Instructions
Heat oil in heavy skillet
Using a meat tenderizing mallet (I use a 3-5 lb dumb bell wrapped in plastic wrap) pound chicken breasts to about 1/4 inches thick don’t get the ruler out all you need to do is break it down a bit and flatten it out.
Dip pounded chicken in sourdough starter
Then Dredge in seasoned flour
Fry in skillet.
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Quick Tip: This is great with stuffing and gravy too!
Thanks again to Group Recipes for this mouthwatering recipe.