Ready in 20 minutes
Yield: 4 portions

On a yellow cutting board, between 2 pieces of plastic
wrap, individually pound with a mallet:

4 whole chicken breast fillets, skinless

Flatten each breast until about 1/2 cm. thick. Season
each side with a mixture of:

1 tablespoon fine salt
1 teaspoon ground black pepper
2 tablespoons chili powder
2 teasponns ground cumin

In a heated large nonstick skillet, pour:

1/4 cup corn oil or peanut oil

While heating oil over medium-high heat, place in 3
separate shallow dish:

1/2 cup all-purpose flour
2 whole eggs, slightly-beaten
1/2 cup cornmeal

Dredge each chicken breast in flour. Shake of excess
flour. Dip into the beaten eggs, and finally coat
with the cornmeal. Fry until golden brown, approximately
5 minutes on each side. Drain on paper towels. Serve
hot with your favorite gravy and mashed or baked potato.

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Tags: breaded chicken

This article was published on Sunday 13 September 2009 à 9:05 am and is filed under Chicken. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.