INGREDIENTS:
- 3 boneless chicken breasts
- 1 cup dill pickle juice
- 2 eggs
- 1/4 cup milk
- 1 cup all purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon basil
- 1/2 teaspoon garlic salt (can use powder)
- 1/2 teaspoon onion powder (can use salt)
- 1/2 teaspoon celery salt (can use powder)
- Oil for frying (I used vegetable)
- Prepare chicken at least 4 hours before cooking. Wash and filet breasts, then pound with a neat hammer to about 1/2 inch thickness. Place in a ziploc bag with pickle juice and refrigerate for at least 4 hours.
- Place oil in a heavy frying pan about 1/4 inch deep. heat over medium heat.
- Whisk together eggs and milk in a medium bowl. The combine dry ingredients in A large plastic bag. If making nuggets, slice breasts into about 2 inch pieces. Place chicken a few pieces at a time into egg wash, then place into flour mixture and shake to coat. When oil is hot, place chicken in pan and cook for about 4-5 minutes per side, just till the perfect golden brown. Remove from oil to drain on paper towels before serving. Repeat with remaining chicken.
Source: Chocolate Chocolate And More
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