Directions: |
Directions:1.Pound the chicken breasts out to an even thickness; about a half inch. Lightly season them with salt.
2.Mix all of the ingredients in the flour dredge together well. I like to use a whisk in a round bottom bowl to make sure everything is evenly mixed. A food processor also will mix them up well.
3.Make an egg wash by whisking together the eggs and water.
4.One at a time dip the breast pieces in the flour and spice mixture, then dip quickly into the eggwash and then a final time into the flour and spice mix, pressing the mix firmly into the meat to get good contact.
5.Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. (You can, of course, use a deep fryer fro the chicken if you prefer.Keep the heat at 350 degrees until they are golden brown. About 8 -10 minutes)
6.Drain on a wire rack for a couple of minutes before making the sandwiches. Use plain mayo or the spicy mayo on both the un-toasted top and bottom buns, adding just fresh lettuce to the sandwich and a pickle slice on top. A club sandwich version adding bacon and tomato is also excellent!
To make the taters.
1.Toss the potato wedges in the milk and drain the milk off. Toss the wedges in the remaining flour and spice mix and deep fry for about 8-10 minutes or until golden brown and fully cooked. Alternatively, you can lightly oil a cookie sheet and place the taters on it, drizzling a little extra oil over the top. Bake in a preheated 400 degree oven for about a half hour. Turn them half way through the cooking time |
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