2 Boneless Skinless Chicken Breast
1 1/2 Cups All-Purpose Flour
3 Tablespoons Milk
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Seasoned Salt (such as Lawry's)
Canola or Vegetable Oil
On a dinner plate, beat egg; set aside. On another dinner place, add flour and salt, pepper and seasoned salt; mix, then drizzle in milk, stirring with a fork while you drizzle to form little clumps of flour. These will stick to the chicken and make it extra crunchy. Wash your chicken and remove all excess fat. On a cutting board, butterfly your chicken by cutting it along one side through the middle to the other side but not completely cutting it all the way. It should open like a book. In a large skillet, put about and inch or 2 of oil and heat on medium. While your oil is heating up, dip your chicken in the egg, coating each side, then coat in the flour mixture, then carefully place your coated chicken in skillet and cook for about 6-8 minutes each side, depending on thickness of chicken. Once finished remove to a paper towel lined cookie sheet and set in oven on 170 degrees to keep warm while you finishing frying your other chicken, and then make your pan gravy. 170 degrees shouldn't be warm enough to put paper towels in your oven, but be cautious as all ovens are different. Once the grease is drained, you can just place them on a uncovered cookie sheet. I fry 1 piece at a time, because after butterflying them, only 1 will fit in the pan at a time.