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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chick Filet Chicken Breast Recipe

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This recipe for Chick Filet Chicken Breast is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 dill pickle slices

2 boneless, skinless chicken breasts
1 c dill pickle juice
1 and 1/2 c milk, divided
1 c peanut oil
1 large egg
1/2 c all-purpose flour
1 T confectioner's sugar
Kosher salt and pepper, to taste
Directions:
Directions:
1. Place chicken breast on cutting board. Carefully slice breast in half horizontally.
2. In a large shallow baking dish or Ziploc combine chicken, pickle juice and milk; marinate for at least 30 minutes. Drain well.
3. Heat peanut oil in a large skillet over med-hi heat.
4. In another shallow baking dish, whisk together remaining 1 cup of milk and egg. Stir in chicken to coat and drain excess milk mixture.
5. In gallon Ziplock or large bowl, combine chicken, flour and conf. sugar; season with salt and pepper to taste.
6. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 mins. Transfer to paper towel.
7. Serve immediately on buns with lettuce and tomato and pickles.
Number Of Servings:
Number Of Servings:
4

 

 

 

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