- 2 skinless, boneless chicken breasts
- 1 egg, beaten
- 1 cup bread crumbs (more or less. I use Pepperidge Farms Italian Style)
- 1/2 cup flour (more or less)
- fried chicken seasoning
- vegetable oil, for frying
- Heat the oven to 350°.
- Pat chicken breasts dry with clean towel.
- Beat egg in a bowl large enough to dip the breasts into.
- Place flour in a separate bowl large enough to dip the breasts into (or a plate).
- Place bread crumbs in a separate bowl large enough to dip breasts into.
- Place breasts on a cutting board, and place a towel under the cutting board. Beat the breasts on both sides with a meat tenderizer until they’re about 1/2″ thick.
- Liberally season both sides of the breasts with fried chicken seasoning.
- Dip breasts into flour to coat all sides, then into egg to coat all sides, then into breadcrumbs to coat all sides.
- Heat 1/4″ of oil in a large frying pan over medium-high heat.
- Fry each side until lightly golden brown, about 3-5 minutes per side.
- Transfer breasts from frying pan to baking sheet and bake until breasts are done, about 10 minutes (or until they reach 165° on meat thermometer)
- Top with poultry gravy.