December 29, 2010

Chicken Fried Chicken

Chicken Fried Chicken

4 boneless skinless chicken breasts, pounded thin or butterflied
2 eggs, beaten
3/4 cup flour
1 tsp black pepper
1/4 tsp salt
1/4 tsp red pepper
1/2 cup vegetable oil

Heat vegetable oil over medium heat in a pan.  In one shallow bowl, place beaten eggs.  In another shallow bowl, place flour, black pepper, salt, and red pepper. Mix well.  Dip chicken breasts in flour, eggs, then flour again.  Fry on each side for 5 minutes.  Reduce heat and cook until chicken is no longer pink and juices run clear.  Remove and drain on paper towels.

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