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Home Run Chicken Fried Chicken Recipe

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This recipe for Home Run Chicken Fried Chicken, by , is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Deverney
Added: Wednesday, January 28, 2009


Boneless, skinless chicken breasts (one for each adult if big eaters or can split for two)
Bread crumbs (seasoned Italian is really good)
salt, pepper, garlic powder.
one to two eggs
one-third cup milk or cream or half and half.
olive oil

Pound chicken breasts out to about 3/8 in thick.
Put out three plates (shallow pans work better) next to each other. Put some flour in one, the egg and milk in another and the bread crumbs in a third.
Season the flour with salt, pepper and garlic powder.
Dredge the chicken breasts one at a time first in the flour, then the egg/milk and then the bread crumbs.
Place immediately in a medium hot skillet containing about 1/8 of an inch of olive oil. Cook about 5 minutes and turn over for another five. You should have a medium golden brown crust.

You can keep adding as many breasts as the pan will hold.

When done, remove chicken to a plate and keep warm.

Pour off excess fat and add some of the left over four from the plate to form a paste. Add milk and turn up heat stirring briskly to thicken. I like to add 1/2 to one Knorr Chicken bullion cube for flavor. Season with ground pepper. Makes a wonderful cream gravy for the chicken.




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