Chicken Fried Chicken

Good afternoon! Do any of you buy the big bags of frozen boneless skinless chicken breasts and set a couple out during the day and not really know what you're going to do with them? That's me often. I absolutely love boneless skinless chicken, it is my fave, and I love that it starts out rather plain, but is such a great canvas for so many flavors. On this particular night I decided to make chicken fried chicken with mashed potatoes (which I will post at a later date) and milk gravy (which I explain how to make here) When I thought to make this I realized that I had never made it before. I've made the typical Chicken Fried Steak, but not the chicken version. Which is basically identical. Being a chicken girl, I preferred the chicken version, and my husband being a steak guy, actually preferred the chicken one as well. It was a delicious treat for us both! So next time you're wondering what to do with that chicken, give this one a try!

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Ingredients:

2 Boneless Skinless Chicken Breast

1 1/2 Cups All-Purpose Flour

1 Egg

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

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Directions:

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.